Healthy And Delicious Curried Cashew Red Lentil Burgers Food

CURRIED LENTIL CASHEW BURGERS

Steps:

• In a dry skillet, toast the cashews over medium-low heat for about five minutes. Transfer to food processor or blender.
• In same skillet, heat 1 tbsp vegetable oil over medium-high heat; saute mushrooms, onion and garlic for about five minutes or until onion is golden. Add to food processor or blender along with salt and pepper.
• Add lentils and curry paste to food processor, pulse to combine. Add optional ingredients, if using, and pulse to combine. Mix in bread crumbs. Shape into four 1-inch thick patties.
• In a large nonstick skillet, heat remaining oil over medium heat; fry patties until crusty (about 15 minutes).
• Put burgers onto bun and add toppings of your choice and enjoy your fabulous meal!

SPICY CURRIED LENTIL STEW WITH CASHEW NUTS

Steps:

• Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
• Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
• While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
• If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.

FRENCH LENTILS WITH CASHEWS

Steps:

• Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.
• Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.
• Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.