Coconut Red Lentils With Spinach, Cashews & Lime (Vegan) - cooking recipe

Ingredients
    1 onion, diced
    2 tablespoons olive oil
    2 teaspoons curry powder
    1/2 teaspoon mustard seeds
    1/2 teaspoon turmeric
    1 cup red lentil
    1/2 teaspoon sea salt (to taste)
    1 (14 ounce) can light coconut milk
    1 lime, juice of
    1 3/4 cups water
    1/3 cup whole cashews
    1 cup fresh spinach, roughly chopped
    1/4 cup fresh cilantro, finely chopped (optional)
Preparation
    In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
    Add in the curry powder, mustard seeds, turmeric and red lentils - cook for another 5 minutes. Watch the lentils don't stick by stirring frequently and/or adding more oil if necessary.
    Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
    Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you're ready to serve. Garnish with additional cilantro, lime wedges and/or cashews.

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