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    You are in: Home / Recipes / Coconut Red Lentils With Spinach, Cashews & Lime (Vegan) Recipe
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    Coconut Red Lentils With Spinach, Cashews & Lime (Vegan)

    Coconut Red Lentils With Spinach, Cashews & Lime (Vegan). Photo by Hyuna BubblePop

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    magpie diner's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      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. 2
      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. 3
      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. 4
      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.

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    Ratings & Reviews:

    • on June 01, 2010

      55

      Oh, soooo good! I agree with the80srule that it was really easy to make too. I didn't even bother with the different bowls that she suggested; I just mixed everything in the pot. I love the iron powerhouse combo of lentils and spinach! I used green lentils, since that was what I had on hand (and cooked them a little longer), but I know that this dish would be even better with red lentils. Also, I used mustard powder instead of seeds and didn't happen to have any cilantro on hand. Like other reviewers, I used extra spinach: 3 cups total. I served it with basmati brown rice. The combination of sweet cashews and coconut, spicy curry, and sour lime was truly tantalizing. I second the suggestion of serving it with lime wedges; a little fresh lime juice squeezed on top was just the thing. I already can't wait to make this again with red lentils. Made for Veg*an Swap, May 2010.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2010

      55

      After making this recipe for the first time, I made it again less than a week later. It's delicious, easy, quick, and hearty - and I'm not a big fan of lentils! I used loads more spinach than the recipe called for - at least 5 cups - and served it in bowls garnished with additional cashews and cilantro (will try serving it over rice next time, for variety). This will become a regular on the family menu during spinach season, to be sure.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 27, 2010

      55

      This was delicious, and tasted even better the next day! I could really taste the mustard flavor from the seeds when I first tried this, but when I had the leftovers the next day, the flavors had migled perfectly. Great, quick, simple recipe. I probably added almost a cup of cashews, cuz I love 'em! I also used baby spinach leaves, and I'd say I threw in 2 BIG handfuls of those as well. I served it over jasmine rice. I didn't have cilantro, but next time will definitely add that as well!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (27)

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    Nutritional Facts for Coconut Red Lentils With Spinach, Cashews & Lime (Vegan)

    Serving Size: 1 (300 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 418.6
     
    Calories from Fat 161
    38%
    Total Fat 17.9 g
    27%
    Saturated Fat 2.9 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 504.4 mg
    21%
    Total Carbohydrate 50.0 g
    16%
    Dietary Fiber 9.4 g
    37%
    Sugars 2.8 g
    11%
    Protein 19.4 g
    38%

    The following items or measurements are not included:

    light coconut milk

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