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.
Prep Time: 5 minutes
Cook Time: 35 minutes
Serving Size: 6-8 servings
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.
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