Curried Lentils with Cashews and Yogurt
Discover the perfect balance of comfort and spice with this hearty recipe for Curried Lentils with Cashews and Yogurt. Packed with protein-rich green or brown lentils, a fragrant blend of curry powder, cumin, and turmeric, and creamy coconut milk, this dish offers a warm and satisfying Indian-inspired flavor profile. The addition of toasted cashews brings a delightful crunch, while a dollop of tangy Greek yogurt and a squeeze of fresh lime brighten each bite. Optional baby spinach adds a pop of color and extra nutrients, making this recipe as nourishing as it is delicious. Ready in under an hour and ideal for meal prep, this one-pot vegetarian meal is perfect for weeknights and pairs beautifully with a side of basmati rice or naan. Don’t forget to garnish with fresh cilantro for a burst of herbaceous flavor!
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Recipe Information
Ingredients
- 1 cup dry green or brown lentils
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1.5 tablespoons curry powder
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 1 14-ounce can diced tomatoes, with juices
- 1 cup coconut milk
- 1 cup vegetable broth or water
- 1 teaspoon kosher salt
- 2 cups baby spinach (optional)
- 0.5 cup unsalted cashews, toasted
- 0.5 cup plain Greek yogurt
- 0.25 cup fresh cilantro, chopped
- 1 fresh lime wedges
Instructions
Rinse the lentils under cold water until the water runs clear. Set aside.
In a large saucepan or Dutch oven, heat the vegetable oil over medium heat.
Add the chopped onion and sauté for 5-7 minutes until soft and translucent.
Stir in the garlic and grated ginger, cooking for another minute until fragrant.
Sprinkle in the curry powder, ground cumin, and ground turmeric. Stir and allow the spices to toast for 1 minute.
Add the diced tomatoes (with their juices) and stir to combine.
Pour in the coconut milk and vegetable broth (or water). Stir well.
Add the rinsed lentils and kosher salt to the pot. Bring the mixture to a simmer.
Reduce the heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until the lentils are tender.
If using, stir in the baby spinach and cook for an additional 2-3 minutes until wilted.
Taste the lentils and adjust seasoning with more salt, if needed.
Serve the curried lentils in bowls, topped with toasted cashews, a dollop of Greek yogurt, and a sprinkle of fresh cilantro.
Squeeze a lime wedge over each serving before eating for an extra burst of flavor.
Nutrition Facts
Calories |
1237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 4834 mg | 210% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 49.0 g | ||
| Protein | 55.0 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 487 mg | 37% | |
| Iron | 26.7 mg | 148% | |
| Potassium | 3652 mg | 78% | |
*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.
