Creamy Thai Peanut Lentils

PREP TIME: 10 MINUTES | COOK TIME: 40 MINUTES

This is one of my favorite winter creations because of its hearty flavor and creamy texture. It’s similar to a lentil soup, but much thicker, almost stew-like. To be honest, I didn’t really know what to classify it as so I just went with ‘lentils’ but the photo should give you a better idea of the texture and consistency.

The ingredients list looks long at first glance, but aside from the fresh ginger and tumeric you probably have all of the ingredients already stocked in your kitchen, and its actually a super easy one-pot recipe with minimal clean up (hallelujah!) And if you top it with the toasted cashews, cilantro and sesame seeds it looks a lot fancier than it really is, so it could be the perfect dish to serve if you have friends or family coming over and you want to seem skilled in the kitchen.

It’s rich peanut flavor with a little spice and a hint of coconut makes it the perfect dish to warm you up on a cold fall or winter day. The lentils and veggies make it quite filling so you’ll probably have some leftovers, which are equally as good heated up the next day. Make yourself a big bowl for dinner and then stash a few Tupperware full in the fridge for lunches or dinners on the go.

INGREDIENTS:

1 can pre-cooked lentils (400-500 grams)

1 cup vegetable stock

3/4 cup canned coconut milk

2-3 handfuls of fresh spinach leaves

3 cloves garlic, minced

1/2 white or yellow onion, chopped

2-3 carrots chopped

2 Tbs. natural peanut butter

1/2 inch fresh tumeric, minced (or sub for 1 tsp. tumeric powder)

1 inch fresh ginger, minced

1 tsp cumin

1/2 tsp smoked paprika

1/2 cup raw cashews, roughly chopped

Handful of fresh cilantro, stems removed

Sea salt & pepper to taste

Honey/Agave (optional for toasting the nuts)

Sesame seeds for topping

HOW TO:

1. Chop the onion & carrots/mince the garlic, tumeric, and ginger first. Drizzle some olive oil or coconut oil into the bottom of the pot and allow it to heat up.

2. Once the oil is hot add in the onion, carrots, garlic, tumeric (only if using fresh root) and ginger. If you’re using a tumeric powder that will go in later with the rest of the spices.

3. Sauté for about 5 minutes on med-high heat or until the onions are translucent. Add an extra splash of oil if it appears dry.

4. Add in all the dry seasonings (cumin, paprika, salt & pepper) and the peanut butter. Stir until mixed evenly throughout.

5. Stir in the vegetable broth and lentils - make sure you rinse and drain the lentils in a pasta strainer before adding them to the pot. Lower the heat and stir occasionally for about 10 min.

6. Add coconut milk and let sit for another 15-20 minutes (or until desired thickness is reached) stirring occasionally.

7. Optional: While that’s cooking roughly chop some cashews and toss them into a dry pan on med heat and allow them to get toasty. Drizzle them with a little bit of honey or agave if you want them to be candied. Remove from pan once toasted and place on parchment paper to cool.

8. When the lentil mixture is done, throw in a few big handfuls of spinach and allow the leaves to wilt. You can also add in some fresh cilantro, or leave it for sprinkling on top later.

9. Serve in bowls and sprinkle with toasted cashews, fresh cilantro, and sesame seeds. ENJOY!

If you try this recipe be sure to leave me some feedback below and let me know how you liked it!