:
Once the lentils are cooked and soft, add the turmeric, salt, and pepper to taste. Stir well and cook for another 2-3 minutes, allowing the lentils to absorb the turmeric flavor. If the lentils are too dry, you can add a little water for a creamier consistency.Finish the dish :
Once the lentils are creamy and well-seasoned, add the toasted cashews and mix gently. Season with salt and pepper, and if you like, add a drizzle of raw olive oil for extra flavor.Serving :
Serve the creamy lentils as a main course, accompanied by a side of vegetables or basmati rice. This dish is perfect for a quick but flavorful dinner!

Serving and Storage Tips

Storing : You can store lentils in an airtight container in the refrigerator for 2-3 days. They’re also excellent reheated the next day, when the flavors are even more intense

Creamy turmeric lentils with cashews are a rich and flavorful dish that will win over everyone, even those who aren’t usually a fan of legumes! This dish is easy to make, incredibly flavorful, and perfect for those looking for a vegetarian or vegan option that doesn’t compromise on flavor. The turmeric gives the dish a beautiful golden color, while the cashews add an irresistible creaminess and crunch. If you’re looking for a plant-based alternative to meat that doesn’t compromise on flavor, this recipe is for you!

Serving : Creamy lentils are perfect served with whole-wheat bread or basmati rice for a complete meal. You can also add a squeeze of lemon juice for a refreshing touch.

Ingredients

• 1 cup washed red lentils (200 g)
• 2-3 bay leaves
• 1/2 teaspoon turmeric
• 1/4 cup cashews
• Vegetable oil (for sautéing)
• Salt and pepper to taste

Instructions

1. Prepare the lentils :
   Rinse the red lentils under running water to remove any impurities. Then, place them in a pot with about 3 cups of water. Add the bay leaves and bring to a boil. Reduce the heat and cook the lentils for about 15-20 minutes, until they are soft and have absorbed most of the water.
2. Cooking the cashews :
   In a pan, heat a tablespoon of vegetable oil and add the cashews. Toast the cashews over medium heat for about 3-4 minutes, until golden and crispy. Set aside.

Variants

• Adding vegetables : You can enrich this dish with vegetables such as spinach, courgettes or tomatoes for an even more complete and colourful dish.
• Richer dish : If you want a richer dish, you can add some vegetable cream or coconut milk for an even creamier consistency.
• Cashew Substitution : If you don’t have cashews, you can use other nuts like almonds or even pumpkin seeds for a similar crunch.

FAQ

1. Can I use green or brown lentils instead of red lentils? Yes, you can use green or brown lentils, but keep in mind that cooking times may be longer, and the final texture may be slightly different.
2. Can I make this dish ahead of time? Absolutely! Creamy lentils keep well in the refrigerator and are easy to reheat. They also make a great lunch to take to the office or school.
3. Can I make a cashew-free version? Yes, you can omit the cashews or replace them with other nuts or seeds to add crunch to the dish, or you can make the creamy lentils without any additional ingredients.

Prep time : 10 minutes | Cooking time : 20-25 minutes | Total time : 35 minutes | Calories : 230 per serving | Servings : 4