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

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

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.

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@magpie diner
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@magpie diner
Contributor
"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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  1. Mark G.
    Delish! It would probably go really well with some naan as well. Either way, i helghly recommend this to any vegan or vegetarian.
  2. Peprich
    Very yummy! An easy, hearty meal for a wintry night. I used coconut oil instead of olive oil, extra spinach as several recommended, and served with brown rice. Thanks for posting.
  3. Peprich
    Very yummy! An easy, hearty meal for a wintry night. I used coconut oil instead of olive oil, extra spinach as several recommended, and served with brown rice. Thanks for posting.
  4. Hyuna BubblePop
    Coconut Red Lentils With Spinach, Cashews & Lime (Vegan) Created by Hyuna BubblePop
  5. copeyjoe
    A really great recipe that I will absolutely use again. I added pineapple and a red pepper to make it feel super summery.
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