I love lentils. They’re cheap to buy and easy to prepare. They’re also super healthy. Combine them with some fragrant spices, tomatoes, and a cashew cream sauce, and you’ve got yourself a delicious, Indian-inspired dish that is sure to please.
I adapted this recipe from the Vegan Yum Yum cookbook, which is one of my favorites. I highly recommend it if you’re thinking of becoming vegan or just looking for simple vegan recipes. Lauren Ulm’s food is very simple in its ingredients and preparation, making it a good starting point before moving on to more involved cookbooks, like, say, Veganomicon.
Serves 2 + leftovers
2 cups long-grain brown rice
1 tbsp Earth Balance margarine
2 cups green lentils
8 cups water
1/2 cup canola or vegetable oil
1 cup chopped yellow onion
4 whole cloves
1 cinnamon stick
2 bay leaves
4 green cardamom pods
1 2-inch piece of fresh ginger, peeled and minced
2 cloves of garlic, chopped
1 28 oz. can of diced tomatoes
1 tsp salt
1 cup raw cashews
3/4 cup water
In two separate pots, cook both the lentils and rice in 4 cups of water, each. Add the Earth Balance to the rice. Both should take about 40 minutes to cook.
After the rice and lentils have cooked for about 20 minutes, go ahead and heat the oil in a large, deep skillet (I used a soup pot). Add the onion, and cook for about 15 to 20 minutes, or until the onions start to brown and caramelize. Stir constantly and keep an eye on them to prevent the onions from burning. After they’ve browned, add the cloves, cinnamon stick, bay leaves, and cardamom pods and fry for 2 minutes. Next, add the ginger and garlic and cook for 2 more minutes.
Add the tomatoes and salt and simmer for about 5 minutes, then add the cooked lentils to the pot. Add a 1/2 cup of water if the mixture is too thick.
Blend the cashews in a blender or food processor, and slowly add the water until it forms a creamy sauce. Add the cream to the lentil mixture and reserve some on the side for an extra dollop on top.
Serve over rice.