NuCulture original recipe #10 – The silky richness of coconut milk makes this red lentil dish a hit! The lime dressing over grilled asparagus, featuring our savory Garden Herbs Creamy Cashew Spread, takes this dish to the next level.
- 2 Tbsp vegetable oil
- 1 medium onion, minced
- 1 Tbsp peeled ginger, minced
- 2 garlic cloves, minced
- 2 cups boiling water
- 1 1/2 cups dried red lentils (10 oz)
- 1 (13-14oz) can unsweetened coconut milk
- 1 tsp salt
- 1 bunch of thin asparagus, steamed or broiled to your liking
- 1/2 container NuCulture Garden Herbs Creamy Cashew Spread
- 1 lime, juiced (2 Tbsp)
Cook onion in oil in a 3 1/2 to 4 quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic to the pot and stir for 1 minute. Add water, lentils and coconut milk and bring to a quick simmer. Lower temperature and cook covered, stirring occasionally, about 12 minutes or until lentils are just tender but not falling apart. Stir in salt.
In a separate bowl stir the lime juice into the NuCulture Garden Herbs Creamy Cashew Spread. Plate coconut milk lentils with the asparagus and drizzle with Garden Herbs and Lime “dressing”. Cool and refreshing!
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Recipe ©2016 NuCulture Foods.
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