Lentils are a nutrient-rich powerhouse, packed with fiber, protein and iron. For easy prep of this vegan recipe, you can make the lentils ahead and store them in the refrigerator up to 2 days before serving.
Ingredients
Cilantro Cashew Sauce
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3/4 cup cashews
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1/2 cup fresh cilantro
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1/3 cup water
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2 fresh lime juice
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1 garlic clove
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1 tsp honey
Curry
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8 large carrots, peeled and cut into 1 1/2-inch chunks
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2 Tbsp olive oil
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2 tsp garam masala
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1/8 tsp salt
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2 cups vegetable broth (gluten free if needed)
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1 cup brown lentils, rinsed and drained
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1 cup basmati rice
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1/2 cup chopped onions
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2 garlic cloves
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2 Tbsp red Thai curry paste
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14 oz tomato purée
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1/2 tsp ground cumin
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Sliced avocado, for garnish
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Chopped fresh cilantro, for garnish
Preparation
Cilantro Cashew Sauce
- Make sauce: In a food processor, purée all sauce ingredients until smooth. Set aside.
Curry
- Make curry: Preheat oven to 450°. In a bowl, add the carrots, 1 tablespoon of the olive oil, 1 teaspoon of the garam masala, chili powder and salt. Toss carrots and arrange in a single layer on a baking pan. Roast the carrots for 20 to 30 minutes, or until browned. Set aside.
- Meanwhile, in a saucepan, combine the broth and lentils and bring to a boil over medium-high heat. Cook for 20 minutes. Remove from the heat, cover and let sit for 10 minutes, or until the lentils are softened. The lentils can be prepared the night before and stored, covered, in the refrigerator.
- Cook the rice according to package directions and keep warm.
- In a skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the onion and garlic and sauté for 3 to 5 minutes, or until the onion is softened. Add the curry paste, tomato purée, cumin and the remaining 1 tsp garam masala and sauté for 2 minutes. Add the cooked lentils and cook for an additional 30 minutes.
- Divide the rice and lentil mixture among bowls. Top the lentils with the roasted carrots. Serve with avocado slices, chopped cilantro and cilantro cashew sauce.
Nutrition Facts
Serving size: 1 cup lentil curry
Per Serving: Calories: 331, Fat: 9g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 451mg, Carbohydrates: 51g, Fiber: 9g, Protein: 11g
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Date Last Reviewed: April 1, 2019
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
Dietary Review: Jane Schwartz, RD
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