0 0
Coconut Red Lentils With Spinach

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 onion, diced
2 tablespoons olive oil
2 teaspoons curry powder
1/2 teaspoon mustard seeds
1/2 teaspoon turmeric
1 cup red lentil
1/2 teaspoon sea salt (to taste)
1 (14 ounce) can light coconut milk
1 lime, juice of
1 3/4 cups water

Nutritional information

418.6
Calories
161 g
Calories From Fat
17.9 g
Total Fat
3 g
Saturated Fat
0 mg
Cholesterol
504.4 mg
Sodium
50.1 g
Carbs
9.4 g
Dietary Fiber
2.8 g
Sugars
19.4 g
Protein
300 g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Coconut Red Lentils With Spinach

Features:
    Cuisine:

    Delish! It would probably go really well with some naan as well. Either way, i helghly recommend this to any vegan or vegetarian.

    • 65 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Coconut Red Lentils With Spinach, Cashews & Lime (Vegan),This recipe was adapted from ExtraVeganZa, which is a book I am thoroughly loving! For starters I halved the recipe – so you could easily double up again to get about enough for 6-7. There are a few things I did not halve including the curry powder and lime juice, just something to be aware of if you do double it, use those seasonings to taste. If you’re using a hotter curry powder like Madras, you may want to add less. I added spinach and used regular onions, the original recipe called for green onions. This made 4 moderate servings, just right if you’re serving with rice and/or roti. This didn’t take long to make, and tasted even better the next day.,Delish! It would probably go really well with some naan as well. Either way, i helghly recommend this to any vegan or vegetarian.,Very yummy! An easy, hearty meal for a wintry night. used coconut oil instead of olive oil, extra spinach as several recommended, and served with brown rice. Thanks for posting.


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    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.

    2
    Done

    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.

    3
    Done

    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.

    4
    Done

    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.

    Avatar Of Ulla Beard

    Ulla Beard

    Culinary explorer on a mission to discover unique flavors and ingredients from around the world.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Honey Herb Cornish Game Hens
    previous
    Honey Herb Cornish Game Hens
    Featured Image
    next
    Lamb Cubes In Spicy Yogurt Marinade
    Honey Herb Cornish Game Hens
    previous
    Honey Herb Cornish Game Hens
    Featured Image
    next
    Lamb Cubes In Spicy Yogurt Marinade

    Add Your Comment

    2 × 1 =