Coconut Red Lentils with Spinach Cashews Lime Vegan
Creamy, hearty, and vibrant, this Coconut Red Lentils with Spinach, Cashews, and Lime is a vegan recipe that delights the senses with bold flavors and wholesome ingredients. Rich coconut milk combines with tender red lentils, earthy spices like turmeric and cumin, and a hint of lime for a tropical, citrusy twist. Fresh spinach provides a nutrient-packed green boost, while toasted cashews add a satisfying crunch. Perfectly balanced between comfort food and healthy eating, this dish comes together in just 40 minutes, making it an ideal weeknight dinner. Serve it as a standalone meal or pair it with rice or flatbread, and don’t forget the garnish of lime zest and cilantro for a fresh and zesty finishing touch!
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Recipe Information
Ingredients
- 1 cup Red lentils
- 1 can (400 ml) Coconut milk
- 2 cups Vegetable broth
- 4 cups Fresh spinach
- 1 cup Cashews
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 1 medium-sized, finely chopped Onion
- 3 minced Garlic cloves
- 1 teaspoon (grated or minced) Ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon (optional, for garnish) Lime zest
- 2 tablespoons (chopped, optional for garnish) Cilantro
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear. Set aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until translucent.
Stir in the garlic and ginger, and cook for another 1-2 minutes until fragrant.
Add the turmeric, cumin, and paprika, stirring to coat the onion, garlic, and ginger evenly with the spices.
Mix in the rinsed lentils, vegetable broth, coconut milk, salt, and black pepper. Bring the mixture to a boil, then lower the heat to simmer.
Cover the pot and let the lentils cook for about 20 minutes, stirring occasionally, until they are soft and creamy.
While the lentils are cooking, toast the cashews in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden brown. Remove from heat and set aside.
Once the lentils are done, stir in the fresh spinach and cook for 2-3 minutes, or until wilted.
Remove the pot from heat and stir in the lime juice. Taste and adjust seasoning if needed.
Serve the coconut red lentils in bowls, topped with toasted cashews, lime zest, and optionally, chopped cilantro for garnish.
Nutrition Facts
Calories |
1563 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3675 mg | 160% | |
| Total Carbohydrate | 177.1 g | 64% | |
| Dietary Fiber | 31.8 g | 114% | |
| Total Sugars | 53.4 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 398 mg | 31% | |
| Iron | 24.3 mg | 135% | |
| Potassium | 3161 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
