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

Red Lentil Kitchari

with Cashew Chile Crunch & Tamarind Chutney

Tags: Less Prep Gluten-Free High-Protein Soy-Free Chef's Choice
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
680
FAT
22g
CARBOHYDRATES
98g
PROTEIN
27g


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INGREDIENTS

  1. ¼ cup jasmine rice
  2. ¾ cup red lentils
  3. 1 tsp ground turmeric
  4. 1 oz fresh ginger, rinsed and quartered
  5. 1 Not-Chick’n™ Bouillon Cube
  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. 2 tbsp cashews
  11. 1 Thai chile, thinly sliced
  12. 1 lime, zested and juiced
  13. 2 oz Treeline® Dairy-Free Sour Cream
  14. ½ oz fresh cilantro, leaves and tender stems roughly chopped
  15. 1 oz tamarind chutney
  16. ¼ tsp black pepper*
  17. Salt*
  18. *Not included
  19. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew)
Tools: Medium nonstick skillet, Medium saucepan with lid
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
680
FAT
22g
CARBOHYDRATES
98g
PROTEIN
27g


Get Recipes Delivered

INSTRUCTIONS

1
Make the kitchari

Add rice, lentils, turmeric, ginger, bouillon cube, ¼ tsp black pepper, and 4 cups of 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. Add spinach and stir to wilt and combine. Season to taste with salt and pepper, cover, and keep warm.

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 they begin to brown and get crispy, 5 to 7 minutes. Add cashews and cook, stirring, until toasted, 2 to 4 minutes. Turn off heat and add Thai chile, lime zest, and a pinch of salt. Set aside. TIPS: Wash your hands after handling the Thai chile. Add less chile if you prefer.

3
Serve

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

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