Creamy Tomato-Cashew Lentils

Creamy Tomato-Cashew Lentils

I think I have the toughest taste tester in the world, a five year old daughter who would choose to eat pizza five times a week if I let her.  I'm always searching for ways to introduce new and nutritious foods while still appealing to her palate. 

When I tried cooking lentils this way a few weeks ago and she ate them, I felt like I'd hit the jackpot.  Indian recipes and spices often don't go down well even when I omit the cayenne or chilis.  I’ve made this dish three times now and each time she has eaten and enjoyed it in small amounts.  This is an easy and satisfying way to cook lentils and they taste just as great if not better reheated the day after.  It's very mild, made without any chilis or large amounts of strong spices.  The cashew paste adds a really yummy creaminess that balances out the acidity of the tomato.  I've used brown lentils as well as french lentils - both have been great! 

Creamy Tomato-Cashew Lentils

1 tablespoon vegetable oil

1 tablespoon grated ginger


½ tsp cumin powder

½ tsp dried coriander

¼ tsp turmeric

1 cup lentils

3 cups vegetable stock or water

2 chopped tomatoes

2 tablespoons tomato paste

1 tsp salt

1 tbsp agave nectar (or other sweetener)

½ cup raw cashews

1/3 cup water

In a medium sized saucepan, heat the oil on medium high.  Add the ginger, cumin, coriander and turmeric. Stir for about 30 seconds.  Add the lentils, stock, tomatoes, tomato paste, salt and sweetener. Bring to a boil and then simmer covered for about 35 to 40 minutes or until the lentils are tender.

While the lentils are cooking, blend the cashews and water together until fairly smooth. When the lentils are tender, stir the creamy cashew liquid into the pot and heat for a few more minutes.  Season to your taste. 

Serve with rice or grain of your choice.