Ingredients:
- ½ cup whole cashews
- 1 cup dried split red lentils, rinsed
- 2 cups water
- 1 teaspoon turmeric
- 1 tablespoon curry powder
- 1 teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 teaspoon salt
- 3/4 cup coconut milk
- Plain Greek yogurt
- Pita or naan bread
Directions:
1. Heat oven to 400°F and place cashews on a baking sheet lined with tin foil.
2. Toast cashews in the oven for 8-10 minutes until golden brown and fragrant. Be careful not to burn them!
3. In a medium soup pot, add water, lentils, spices and salt. Bring to a rolling boil then turn heat to low, cover and let simmer for about 15 minutes, or until lentils are very tender.
4. After cashews have cooled, break them into small pieces. (My trick it to place them in a Ziploc bag, seal it tightly and bash them with a rolling pin.) Set aside.
5. Stir in the coconut milk until well combined. Cook on low heat for another 10 minutes.
6. Stir in the cashew pieces.
7. Spoon into bowls and top with a dallop of Greek yogurt. Garnish with a whole cashew. Serve with naan bread.
Recipe and photos by Katrina Kairys.