Coconut Red Lentils With Spinach Cashews Lime Vegan Food

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.

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.

LENTILS WITH SPINACH AND SOY SAUCE

Steps:

• In a pot, combine 4 cups of water, the lentils, onion, garlic and bay leaf, and bring to a boil. You can add some celery tops for added flavor, if desired.
• When water boils, reduce the heat and simmer, uncovered, until the lentils are tender, 20-30 minutes. Drain and let cool.
• Remove the onion, garlic, bay leaf (and celery tops, if used). Season with salt and ground black pepper to taste.
• In a saucepan or deep skillet heat the olive oil over medium-low heat. Add the diced carrots and cook, stirring, until tender, about 10 minutes. Add the garlic, stir to blend, and cook for 1 minute. Add the cooked lentils, spinach and soy sauce. Stir well, cover, and cook over low heat until the spinach is wilted, about 3-5 minutes. Serve over hot rice, if desired.

QUICK & EASY COCONUT BROWN LENTILS (VEGAN)

Steps:

• Wash and sort through the lentils to remove pebbles, bad ones, etc. (If using a can, just rinse and drain.) Bring the coconut milk to a low boil and add the lentils and spices but NOT the shredded coconut.
• Loosely cover and let simmer for 20-25 minutes or until the lentils have softened. (If using canned-- this only needs 5-10 minutes for the flavors to impart.).
• Fluff up the lentils and mix in the coconut so it adds a nice crunch. Serve with veggies and rice and enjoy.