Coconut red lentils with cashews and spinach- vegan

    This weeks food Friday is a delicious vegan coconut red lentil dish with cashews and spinach. This is really good served with rice or naan. There are plenty of variations you can do, add tomatoes, meat, carrots, asparagus, even some avocado served on top would be nice. You can keep it mild or spice it up, whatever you prefer. Here's what you'll need:

    •1 small onion-diced

    •1 green onion-chopped

    •2 cloves garlic-chopped

    •2-3 tbs coconut oil

    •2 tsp curry powder

    •1/2 tsp mustard seed

    •1/2 tsp turmeric

    •1/2 tsp fennel seed 

    •salt, pepper, cayenne to taste

    •1 cup red lentils

    •1/2 red bell pepper

    •1 14 oz can coconut milk

    •juice of 1 lime

    •1 3/4 cups water

    •1/3 cup while cashews

    •1 cup fresh spinach-chopped

    •1/4 cup fresh cilantro-chopped  

    •sriracha (optional)

    First, in a large pot, sauté the onions (green and regular) and garlic in your coconut oil over medium heat for about 5 minutes. 

    Next add in your curry, mustard seed, turmeric, fennel, salt, pepper, cayenne and red lentils. Cook another 5 minutes stirring frequently so lentil don't stick. 

    Now add the coconut milk, water, bell pepper and lime juice. Bring to a boil, reduce heat to low, cover and simmer 20 minutes. Make sure to stir a few times to keep lentils from sticking. 

    Finally add in your cashews, spinach and cilantro. Stir them in and remove from heat. Let it sit for a few minutes so they spinach can wilt. Garnish with cilantro, cashews and sriracha. Serve over rice or with a piece of naan. It's delicious and hearty. 

    I hope you enjoy this!

~ Janet ✌