COCONUT RED LENTILS WITH SPINACH, CASHEWS AND LIME

COCONUT RED LENTILS WITH SPINACH, CASHEWS AND LIME image

Yield 3

Number Of Ingredients 13

1 onion, diced
2 tablespoons olive oil
2 teaspoons curry powder
1â2 teaspoon mustard seeds
1â2 teaspoon turmeric
1 cup red lentil
1â2 teaspoon sea salt (to taste)
1 (14 ounce) can light coconut milk
1 lime, juice of
1 3â4 cups water
1â3 cup whole cashews
1 cup fresh spinach, roughly chopped
1â4 cup fresh cilantro, finely chopped (optional)

Steps:

In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go. Add in the curry powder, mustard seeds, turmeric and red lentils - cook for another 5 minutes. Watch the lentils don't stick by stirring frequently and/or adding more oil if necessary. Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water. Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you're ready to serve. Garnish with additional cilantro, lime wedges and/or cashews.