from Vegan Yum-Yum
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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1863g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 4001 | ||
Calories from Fat: 3522 (88%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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