Green Lentil Dahl with Creamy Cashew Drizzle
A hearty, comforting green lentil dahl packed with warming spices and finished with a luscious creamy cashew sauce. Perfect for cozy nights, it’s full of plant-based protein and served best with fluffy basmati rice.
PREP TIME
10 minutes
COOK TIME
40 minutes
INGREDIENTS
26
Serves: 4
Ingredients
Dahl
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 1 whole1 whole1 whole Onion, peeled, trimmed and finely diced
- 2 tsp2 tsp2 tsp Curry Powder
- 2 tsp2 tsp2 tsp Cumin, Ground
- 1 tsp1 tsp1 tsp Coriander, Ground
- 1 tsp1 tsp1 tsp Turmeric
- 3 cloves3 cloves3 cloves Garlic, minced
- 1 cup1 cup1 cup Lentils, Dried, green or brown
- 1.5 Tbsp1.5 Tbsp1.5 Tbsp Tomato Paste
- 900 ml900 ml900 ml Vegetable Stock
- 1 tsp1 tsp1 tsp Ginger Juice, or fresh grated ginger
- 1 bunch1 bunch1 bunch Spinach
creamy cashew sauce
- 150 grams150 grams150 grams Silken Tofu
- 75 grams75 grams75 grams Cashews, Raw
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast
- 1 clove1 clove1 clove Garlic
- 1 whole1 whole1 whole Lemon Juice
- 1.5 tsp1.5 tsp1.5 tsp Maldon Sea Salt Flakes
- 0.75 tsp0.75 tsp0.75 tsp Black Peppercorns, Ground Fresh
to serve
- 2 cup2 cup2 cup Basmati Rice
- 1 bunch1 bunch1 bunch Cilantro, chopped
- 1 Tbsp1 Tbsp1 Tbsp Chili Infused Olive Oil, or fresh chilli, finely chopped
- 2 - 4 pieces2 - 4 pieces2 - 4 pieces Naan
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Heat the olive oil in a large saucepan over medium heat. Add the diced onion and cook, stirring continuously, for about 8 minutes until softened and translucent.
- Stir in the curry powder, cumin, ground coriander, turmeric, and minced garlic. Cook for another 2 minutes until fragrant.
- Add the green lentils and tomato paste, stirring well to coat the lentils in the spices.
- Pour over the vegetable bouillon stock and add the ginger juice. Stir to combine. Bring the mixture to a boil, then cover with a lid and lower the heat to simmer for 25 minutes.
- After simmering, remove the lid. If desired, use a hand blender to blend about 1/6 of the dahl to create a thicker, creamier texture, then stir through the spinach until wilted.
- To make the Creamy Cashew Sauce: Add the silken tofu, cashews, nutritional yeast, garlic clove, lemon juice, salt, and pepper to a blender and blend until smooth and creamy. Add a splash of water if the sauce is too thick.
- To Serve: Spoon the dahl over basmati rice, drizzle with the creamy cashew sauce and a little chilli oil, and sprinkle with fresh coriander. Mop up with naan bread and enjoy!
Notes
Notes: • You can adjust the spice level by adding more or less chili oil when serving. • Blending part of the dahl is optional but highly recommended for a creamy, hearty texture. • If you don’t have silken tofu, you can substitute with a little extra cashew and water for a slightly richer sauce. • This dish stores well and tastes even better the next day!
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About This Recipe
Show nutritional information
Coconut Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 542 |
| Fat: | 18 g |
| Carbohydrates: | 70 g |
| Protein: | 21 g |
| Cholesterol: | 0 g |
| Sodium: | 1960 mg |
| Fiber: | 13 g |
| Sugars: | 8 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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