Carrot and Lentil Cashew Bowls

We make a lot of really good recipes on this blog and for the most part, create flavorful, exciting dishes to eat. But every once in awhile we come across a recipe that pushes the boundaries a little bit, that makes us wonder "is it just too much flavor?" This recipe was definitely one that made us question that, so even though we really enjoyed it, after the second night, we weren't sure we could do a third night! Again, this is a really wonderful recipe and incorporates so many aspects in a dish we like - simple ingredients like rice and lentils, veggies and everyone's favorite fickle fruit, the avocado. But it can be a bit powerful on the flavor front; my guess is that the tomato sauce is what really puts it over the edge, though the cilantro sauce is a strong contender too. Either way, give this a try, don't be scared by the really long ingredients list (it's multiple parts with several overlapping ingredients), and let us know how it turned out! Please leave any suggestions in the comments :)


Cooking Notes: I couldn't find tomato puree, so I just used a plain tomato sauce. Otherwise, Will made this pretty close to on point with the recipe.

Carrot and Lentil Cashew Bowls (serves 6; adapted from Pinch of Yum)
Sauce
1/2 cup fresh cilantro
3/4 cup salted cashews
1/3 cup water
1/4 tsp salt
Juice of 2 limes
1 clove garlic
1-2 tsp honey
Carrots
8 large carrots, peeled and chopped in rounds
1 tbsp olive oil
1 heaping tsp garam masala
1/2 tsp chili powder
Salt, to taste
Curry
1 cup basmati rice
1 tbsp oil
1/2 cup onion, chopped
2 cloves garlic, minced
2 tbsp red Thai curry paste
1 tsp garam masala
1/2 tsp ground cumin
1 cup brown lentils, rinsed and drained
14 oz. tomato sauce
2 cups veggie broth
Salt, to taste
Avocado and cilantro, to top

Preheat oven to 450 degrees. Begin by making the sauce - puree all the ingredients (cilantro, cashews, water, salt, lime, garlic and honey) in a food processor or blender until smooth. Taste and adjust flavors as needed, then place in refrigerator until ready to use. Heat oil in a large skillet over medium heat, then add the onion and garlic, sauteing for 3-5 minutes until fragrant. Add the Thai curry paste and spices, sauteing an additional 2-3 minutes. Add the lentils, tomato sauce and broth, simmering until most of the liquid has evaporated. Continue adding 1/2 cup of liquid as needed for the lentils, repeating for 30-45 minutes until the lentils are soft, keeping an eye on the mix while you cook everything else.

Peel and chop your carrots, then place them in a large bowl. Mix in the other ingredients (olive oil, garam masala, chili powder, and salt) tossing well, then place on a baking sheet. Roast in a 450 degree oven for 20-30 minutes or until golden brown and beginning to shrivel at the edges. While the carrots are roasting, cook the rice according to package directions.

Once all pieces of the dish are prepared, add the cooked rice to the lentil mixture, stirring to combine, adding any more water or broth as necessary. Season with salt, if needed. Serve curry lentil-rice mixture in a bowl, top with roasted carrots, sauce, and fresh avocado slices and cilantro leaves. Enjoy!


Recipe: Pinch of Yum: Lentil Curry Bowls with Cilantro Cashew Sauce