Coconut Red Lentils With Spinach Cashews And Lime Food

RED LENTIL AND POTATO CURRY

Steps:

• 1. Heat the oil in a large sauce pan or large skillet.
• 2. Cook the onion until edges begin to turn brown.
• 3. Add ginger, garlic and tomato. Cook for 5 minutes or until tomato begins to break down.
• 4. Add the diced potatoes, stir once or twice to coat with flavour.
• 5. Add the chilli pepper (if using), curry powder, turmeric, coriander. Coat the potatoes well. Cook for five minutes.
• 6. Add the lentils and water. Cook for 25-30 minutes, until lentils are soft.
• 7. You may need to add additional water if the lentils are not cooked through but all the water has been absorbed.
• 8. Garnish with fresh coriander leaves.
• 9. Serve with rice and naan bread.

RED LENTIL AND CARROT SOUP WITH COCONUT FOR THE CROCK POT

Steps:

• In a large skillet cook onions in the olive oil until soft.
• Add garlic, turmeric, cumin seeds, salt and pepper; cook, stirring for 1 minute.
• Add tomatoes and bring to a boil, breaking them up as you stir.
• Add carrots, lentils, lemon juice and broth.
• Spoon mixture into slow cooker; cover and cook on high for 4-5 hours, or low for 8-10 hours.
• Stir in coconut milk and continue cooking on high for 20 minutes, until heated through.
• Serve topped with fresh cilantro and several dashes of your favorite hot sauce.

COCONUT LENTILS AND RICE (ARROZ CON LENTEJAS Y COCO)

Steps:

• Heat oil in a skillet, then sauté onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
• Cook, covered, about 30 minutes until lentils are tender.
• Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.

COCONUT RED LENTILS WITH SPINACH, CASHEWS & LIME (VEGAN)

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.