Red Lentil Kitchari
with Cashew Chile Crunch & Tamarind Chutney
INGREDIENTS
- ¼ cup jasmine rice
- ¾ cup red lentils
- 1 tsp ground turmeric
- 1 oz fresh ginger, rinsed and quartered
- 1 Not-Chick’n™ Bouillon Cube
- 4 oz teen spinach
- 2 tbsp vegan butter
- 1 shallot, peeled and thinly sliced
- 2 garlic cloves, peeled and sliced
- 2 tbsp cashews
- 1 Thai chile, thinly sliced
- 1 lime, zested and juiced
- 2 oz Treeline® Dairy-Free Sour Cream
- ½ oz fresh cilantro, leaves and tender stems roughly chopped
- 1 oz tamarind chutney
- ¼ tsp black pepper*
- Salt*
- *Not included
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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.
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.
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!
SIMILAR RECIPES
COCONUT APPLE DAL with Red Lentils & Fresh Ginger
DAL MAKHANI with Brown Basmati Rice & Tomato Chutney
PUNJABI KADHI with Spinach Dumplings & Mango Chutney
BRAISED COCONUT CHICKPEAS with Turmeric & Kale
RED LENTIL SOUP with Tamarind Chutney & Roasted Parsnip Ribbons
