French Lentils With Cashews
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter or peanut oil
- 1large yellow onion, chopped
- 1tablespoon curry powder or garam masala
- ¼cup tomato paste
- 1cup chopped cashews
- 1cup dried French green (Le Puy) lentils, washed and picked over
- Salt
- freshly ground black pepper
- ½cup yogurt for garnish
- ¼cup chopped parsley for garnish
Nutritional analysis per serving (6 servings)
317 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 14 grams protein; 279 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.
- Step 2
Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.
- Step 3
Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.
Private Notes
Comments
Surprisingly flavorful for something so simple. I used raw cashews and lightly toasted them in a skillet before adding to the pot. Using mushroom stock instead of water would probably deepen the flavor further, but it was really quite nice on its own, and very easy.
I used roasted salted cashews. The lentils cooked up fine.
It’s a keeper. I like French lentils. They stay firm even next day. Used toasted sliced almonds because I had on hand. Used 1/2 garam masala &1/2 curry. Flavorful.
Quick and good! I made it with peanuts and red lentils; they cooked in about 14 minutes.
Delicious and easy. If you have it on hand, a pinch of asafetida/hing added with the curry powder elevates the flavors.