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Red Lentil Kitchari with Cashew Chile Crunch & Tamarind Chutney
2 or 4 Serving Dinner

Red Lentil Kitchari

with Cashew Chile Crunch & Tamarind Chutney

Tags: Gluten-Free High-Protein Soy-Free Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
25 min
CALORIES
690
FAT
21g
CARBOHYDRATES
105g
PROTEIN
23g

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INGREDIENTS

  1. 1/2 cup basmati rice
  2. 1/2 cup red lentils, rinsed and sorted
  3. 1 tsp ground turmeric
  4. 1 oz ginger, rinsed and quartered
  5. 2 tsp vegetable broth concentrate
  6. 4 oz teen spinach
  7. 2 tbsp vegan butter
  8. 1 shallot, peeled and thinly sliced
  9. 2 garlic cloves, peeled and sliced
  10. 1/4 cup cashews
  11. 1 Thai chile, thinly sliced
  12. 1 lime, zested and juiced (divided)
  13. 2 oz Treeline® Dairy-Free Sour Cream
  14. 0.5 oz cilantro, leaves and tender stems roughly chopped
  15. 2 tbsp tamarind chutney
  16. ¼ tsp black pepper*
  17. Salt*
  18. *Not included
  19. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  20. For full ingredient list, see Nutrition.
  21. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: tree nut (cashew)
Tools: Medium nonstick skillet, Medium saucepan with lid
SERVINGS
PREP & COOK TIME
25 min
CALORIES
690
FAT
21g
CARBOHYDRATES
105g
PROTEIN
23g

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INSTRUCTIONS

1
Make the kitchari

Add rice, lentils, turmeric, ginger, vegetable concentrate, ¼ tsp black pepper, and 3 cups water to a medium saucepan and stir. Bring to a boil, reduce heat to low, cover, and cook until lentils are tender and burst, 12 to 15 minutes. Discard ginger, add spinach, and stir to wilt, 1 to 2 minutes. Season to taste with salt and pepper and cover to keep warm. (4-serving meal: use ¼ tsp black pepper, 6 cups water). TIP: To “sort” (as indicated in the ingredient list) means to look for and discard any naturally occurring debris or stones.

2
Make the cashew chile crunch

Melt butter in a medium skillet over medium-low heat. Add shallot and garlic and cook, stirring constantly, until beginning to brown and crisp, 5 to 7 minutes. Add cashews and cook until toasted, 2 to 4 minutes. Turn off heat and add just half the Thai chile, lime zest, and a pinch of salt. Set aside. TIPS: Wash your hands after handling the Thai chile. Add more chile if you prefer more spice.

3
Serve

Divide the red lentil kitchari between bowls. Top with cashew chile crunch, sour cream, lime juice, cilantro, and tamarind chutney. Dig in!

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