The spiced lentils make a nice dish on their own, but are even better piled onto warm naan, drizzled with herby yogurt and eaten like a wrap.  This recipe is filled with protein, fiber and probiotics from the lentils and cashewmilk yogurt – making it a satiating and nutritious lunch or dinner.

Ingredients

  • 1 cup dried black or green lentils
  • 2 cup Forager Project® Unsweetened Plain Coconut Cashew Oat milk
  • 1 tablespoon olive oil, plus extra for yogurt sauce
  • 1 large yellow onion, diced
  • 3 garlic cloves
  • 4 carrots, diced
  • 2 tablespoons garam masala
  • 1 teaspoon powdered turmeric
  • Thumb size piece of ginger, grated
  • 1 (28 ounces) can diced tomatoes
  • 2 tablespoons tomato paste
  • 6–8 pieces of naan bread, for serving
  • 1½ cup Forager Project® Unsweetened Plain Cashewmilk Yogurt
  • 2 cloves garlic, crushed
  • Juice of 1 lime
  • ¼ cup cilantro leaves
  • ¼ cup mint leaves

Prep

Pour lentils and Coconut Cashew Oat milk in a medium pot and place on medium-high heat. When milk is at a light boil reduce heat and simmer for 20-30 minutes, until the lentils have soaked up the Coconut Cashew Oat milk and are no longer al dente.

Meanwhile, in a large saucepan, heat olive oil—add onion, garlic, carrot and spices. Toss around for 5–7 minutes, until very fragrant—vegetables should be softened but not browned. Add the tomato paste and cook for another minute. Then, add the vegetables to the lentils and season with salt and pepper.

In a small bowl, add Unsweetened Plain Cashewmilk Yogurt, garlic, lime juice, a dash of olive oil, cilantro and mint. Whisk until ingredients are fully combined. Serve lentils over naan bread, with herby Cashewmilk Yogurt and extra herbs.

Spiced Lentils

Newsletter

Send me fresh recipes

  • This field is for validation purposes and should be left unchanged.

Forager Project recipe we recommend



Vegan Raspberry Breakfast Tarts

These homemade breakfast tarts are a fun way to celebrate the morning. Your kids (or the kid in you) will...
Read More

Vegan Double Chocolate Mini Muffins

Tiny delights that are easy to take on the go and just the right size for your little (or big)...
Read More

Vegan Raspberry Sweet Rolls

Take everything you love about your favorite traditional cinnamon rolls, add a splash of raspberries, and your morning will be...
Read More

Vegan Tahini Yogurt Pasta Salad

This tangy & delicious dairy-free & oil-free pasta salad is filled with fresh veggies, chickpeas, & a creamy tahini yogurt...
Read More

Blueberry Pie Yogurt Parfait Recipe

These decadent 7-ingredient Blueberry Parfaits are vegan & can be made in 20 minutes! With layers of homemade blueberry pie...
Read More

Vegan Cobb Salad with Yogurt Ranch Dressing

This vegan cobb salad is crunchy, filling, and easy to make! Fresh veggies like romaine lettuce, corn, tomatoes, red onion,...
Read More

Banana Bread Overnight Oats

These 7-ingredient Banana Bread Overnight Oats are the perfect vegan & gluten-free breakfast recipe filled with probiotics thanks to our...
Read More

Vegan Summer Pizza with Pesto Yogurt Sauce

Great for warm summer evenings, the bright and herby pesto sauce complements the caramelized flavor of the veggies on this...
Read More

Creamy Vegan Dill Aioli

A tasty way to add some spring to your summer, this super simple vegan dill aioli is light, creamy, and...
Read More

Vegan Nachos with Jackfruit

Loaded with a spicy jackfruit and topped with a creamy queso, red onions, jalapeños, avocado, tomatoes, and fresh lettuce, these...
Read More

Find Forager Project near