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

Red lentils are a great source of plant-based protein and are commonly used in Indian and Asian cuisines.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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

Cooking Method: Boiling, Simmering Cuisine: Asian, Indian Courses: Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 10 min Cook Time 30 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1520

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Red lentils
• 1 can Coconut milk
• 2 cup Spinach
• ¹⁄₄ cup Cashews
• 1 piece Lime
• 1 medium Onion
• 2 clove Garlic cloves
• 1 teaspoon Ginger
• 1 teaspoon Cumin
• 1 teaspoon Coriander
• ¹⁄₂ teaspoon Turmeric
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 1 tablespoon Vegetable oil

Instructions

1. Rinse the red lentils under cold water.
2. In a large pot, heat the vegetable oil over medium heat.
3. Add the onion and cook until softened.
4. Add the garlic, ginger, cumin, coriander, turmeric, salt, and black pepper. Cook for 1 minute.
5. Add the red lentils and coconut milk to the pot. Bring to a boil.
6. Reduce the heat to low and simmer for 25 minutes, or until the lentils are tender.
7. Stir in the spinach and cook for an additional 2 minutes.
8. Remove from heat and let rest for 5 minutes.
9. Squeeze the lime juice over the lentils.
10. Serve hot, garnished with cashews.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 40g14%

Sugars 4g

Protein 14g29%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.