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
Process
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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My Notes:
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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