Step 1-Cook the lentils in 2 cups water until tender, about 40 minutes.
Step 2-Heat the oil in a large skillet. Add the onion and cooked until caramelized and reddish brown. Be careful not to burn.
Step 3-Add the cloves,cinnamon stick, bay leaf, and cardamom pods and fry for 2-3 minutes.
Step 4-Add the ginger and garlic and cook an additional 2 minutes
Step 5-Add the tomatoes and salt and cook until slightly reduced, about 5 minutes.
Step 6-Stir in the lentils and additional water if needed to thin.
Step 7-Blend the cashews in a blender, slowly adding the water until it's all combined and a rich cream forms. Stir this cream into the lentils as desired, saving some for presentation when serving. Serve, garnished with a drizzle of the cashew cream.
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|Serving Size: 1 Serving (1863g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 3522 (88%)|
|Amt Per Serving||% DV|
|Total Fat 391.3g||522 %|
|Saturated Fat 237.9g||1189 %|
|Monounsaturated Fat 108.1g|
|Polyunsanturated Fat 18g|
|Cholesterol 976.1mg||300 %|
|Sodium 89600mg||3090 %|
|Potassium 4093.6mg||108 %|
|Total Carbohydrate 76.1g||22 %|
|Dietary Fiber 9.6g||39 %|
|Sugars, other 66.5g|
|Protein 71.4g||102 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4001
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