Coconut Red Lentils With Spinach, Cashews & Lime (Vegan)

• 1 onion, diced
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1 cup red lentil
• 1/2 teaspoon sea salt (to taste)
• 1 (14 ounce) can light coconut milk
• 1 lime, juice of
• 1 3/4 cups water
• 1/3 cup whole cashews
• 1 cup fresh spinach, roughly chopped
• 1/4 cup fresh cilantro, finely chopped (optional)

1. In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
2. Add in the curry powder, mustard seeds, turmeric and red lentils - cook for another 5 minutes. Watch the lentils don't stick by stirring frequently and/or adding more oil if necessary.
3. Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
4. Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you're ready to serve. Garnish with additional cilantro, lime wedges and/or cashews.

onion, olive oil, curry powder, mustard seeds, turmeric, red lentil, salt, light coconut milk, lime, water, cashews, fresh spinach, fresh cilantro

Taken from www.food.com/recipe/coconut-red-lentils-with-spinach-cashews-lime-vegan-422465 (may not work)