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!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

Rinse the lentils under cold water until the water runs clear. Set aside.

Step 2

In a large saucepan or Dutch oven, heat the vegetable oil over medium heat.

Step 3

Add the chopped onion and sauté for 5-7 minutes until soft and translucent.

Step 4

Stir in the garlic and grated ginger, cooking for another minute until fragrant.

Step 5

Sprinkle in the curry powder, ground cumin, and ground turmeric. Stir and allow the spices to toast for 1 minute.

Step 6

Add the diced tomatoes (with their juices) and stir to combine.

Step 7

Pour in the coconut milk and vegetable broth (or water). Stir well.

Step 8

Add the rinsed lentils and kosher salt to the pot. Bring the mixture to a simmer.

Step 9

Reduce the heat to low, cover, and cook for 25-30 minutes, stirring occasionally, until the lentils are tender.

Step 10

If using, stir in the baby spinach and cook for an additional 2-3 minutes until wilted.

Step 11

Taste the lentils and adjust seasoning with more salt, if needed.

Step 12

Serve the curried lentils in bowls, topped with toasted cashews, a dollop of Greek yogurt, and a sprinkle of fresh cilantro.

Step 13

Squeeze a lime wedge over each serving before eating for an extra burst of flavor.

Nutrition Facts

Serving size	(1632.2g)

Amount per serving	% Daily Value*
Calories	1237.3

Total Fat 63.5g	0%
Saturated Fat 11.5g	0%
Polyunsaturated Fat 16.9g
Cholesterol 12.2mg	0%
Sodium 4834.5mg	0%
Total Carbohydrate 132.7g	0%
Dietary Fiber 31.1g	0%
Total Sugars 49.0g
Protein 55.0g	0%

Vitamin D 0IU	0%
Calcium 486.8mg	0%
Iron 26.7mg	0%
Potassium 3652.5mg	0%

*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.

Source of Calories

Fat: 43.2%

Protein: 16.6%

Carbs: 40.1%