Red Lentil Coconut Dahl with Crispy Cashews

Brightening up this dahl Thursday…

Full of fibre, lentils are generally low in calories yet keep you feeling full for a long time. They are also high in protein and contain virtually zero fat and work well in many dishes. Cheap to buy, and so easy to cook, lentils can be cooked to everybody’s taste. Whether you are the same as me, and like some texture in your lentils they should only take about 15 minutes to cook, which is no time at all. Or if you prefer a texture which is smoother and creamier, simply let them simmer a little longer until you are happy. The coconut milk works a treat! Vibrant in colour, you can season them as you please to give them a lovely flavour.

I’ve added some crispy chickpeas to accompany the dahl, because why not. Adding more fibre and protein to this dish, the cashews give the dish some added crunch and nuttiness. The lentils would happily go well with just some rice, but I’ve added some extra bits as well. Asparagus because I love it, and to add some greenness along with a sprinkle of pumpkin seeds.

feeds 4 people
takes approx. 25 minutes in total.

Ingredients
For the Dahl
500g red lentils (rinsed and drained)
2 teaspoons of turmeric
2 teaspoons of cumin
1 teaspoon of ground coriander
1 onion (diced)
2 cloves of garlic (crushed)
100g tomato puree
1/2 a vegetable stock cube
sprinkle of salt
1 (400ml) can of coconut milk
300ml of water (approx.)

For the Cashews
4 handfuls of cashew nuts
1 teaspoon of cumin
1 teaspoon of ground coriander

Served with
Basmati Rice
Asparagus
Sprinkle of Pumpkin Seeds

Method
1. Preheat oven to 180°C/350°F.
2. Season your cashew nuts with cumin and coriander, and roast in oven for 20 minutes.
3. In a saucepan on a medium heat, add your red lentils, coconut milk and water. Crumble in your vegetable stock cube and let this simmer for approx. 15 minutes until you achieve your desired consistency.
4. Meanwhile in another pan on a medium heat, sauté your onion and garlic cloves until lightly browned.
5. Then add turmeric, cumin, ground coriander and tomato puree. Mix well.
6. Once your lentils are cooked, add them to the pan in the previous step, and season with salt.
7. Combine thoroughly and let simmer for a couple of minutes.
8. Serve with rice, roasted cashew nuts mixed with some pumpkin seeds, and asparagus.

Share and tag your creations with me on Instagram @whatluceeats

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