Recipe

Quick Cashew Lentils

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Quick Cashew Lentils

Lentils with fennel & cumin infused carrots, served with a nut butter sauce.




Ingredients to serve 2

  • ¾ cup x large brown lentils
  • 20g x pine nuts
  • 1 tsp x cumin seeds
  • 1 tsp x fennel seeds
  • 1 x red onions – peel & chop finely
  • 2 x carrots – peel & slice very thinly at an angle
  • 1 tbsp x cashew butter
  • 2 tbsp x peanut butter
  • ½ x lemon – cut in half & juice
  • 3g x coriander – chop leaves roughly
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Ingredients to serve 4

  • 1½ cups x large brown lentils
  • 40g x pine nuts
  • 2 tsp x cumin seeds
  • 2 tsp x fennel seeds
  • 2 x red onions – peel & chop finely
  • 4 x carrots – peel & slice very thinly at an angle
  • 2 tbsp x cashew butter
  • 2 tbsp x peanut butter
  • 1 x lemon – cut in half & juice
  • 5g x coriander – chop leaves roughly
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Prepare all ingredients as indicated above.

Step 2

Brown lentils: Place a pot on medium-high heat and add boiling water (3½ cups for 4; 1¾ cups for 2). Add the lentils and boil gently for 15-20 minutes until tender. Drain and season generously with salt.

Step 3

Pine nuts: Place a pan on high heat and dry toast the pine nuts for 2-3 minutes until golden. Toss often to make sure they don’t burn.

Step 4

Sautéed veg: Mix together the cumin seeds and fennel seeds. Place a pan on medium-high heat with a drizzle of olive oil. Add the onion with a pinch of salt and sauté for 5 minutes before adding the cumin and fennel seeds and sliced carrots. Sauté for another 5 minutes, pour in the water (½ cup for 4; ¼ cup for 2) and let it simmer for 5-7 minutes until the carrots are cooked, with a slight bite.

Step 5

Nut butter dressing: Mix together the cashew butter, peanut butter, HALF the lemon juice (add more to taste) and water (½ cup for 4; ¼ cup for 2). Season with salt and pepper to taste.

Step 6

Serve by mixing the sautéed carrots and onions through the lentils, top with the toasted pine nuts, nut butter dressing and fresh coriander.



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