Red lentil and cashew spread
A lime-and-spice red lentil spread with small pieces of toasted cashew.
Active time20 min
Cooking11 min
Total1 hResting : 30 min
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Ingredients
- 1 lime
- 2 garlic cloves
- 1 pinch of ground chilli
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 50 ml olive oil
- 250 g dried split red lentils
- 50 g plain cashew nuts
- 1 pinch of ground black pepper
- 1 tbsp soy sauce
- 1 pinch of salt
Preparation
Rinse the lentils, put them in a saucepan and cover generously with water. Bring to a simmer and cook for about 8 minutes, until tender. Drain thoroughly so the spread does not become watery.
250 g dried split red lentils- saucepan
- colander
Toast the cashews in a dry pan for about 3 minutes, stirring, then remove from the heat. Peel and chop the garlic and squeeze the lime.
1 lime2 garlic cloves50 g plain cashew nuts- frying pan
- spatula
- knife
- chopping board
Blend the lentils with the garlic, lime juice, soy sauce, oil, cumin, turmeric, chilli, salt and pepper until smooth. Add the cashews and pulse briefly to retain small pieces. Let cool slightly, then refrigerate for about 30 minutes to serve chilled.
1 pinch of ground chilli1 tsp ground cumin1 tsp ground turmeric50 ml olive oil1 pinch of ground black pepper1 tbsp soy sauce1 pinch of salt- food processor
- mixing bowl
- spoon
- refrigerator
Allergens
- Gluten
- Tree nuts
- Soy
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration