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.


  • 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


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


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