Coconut red lentil curry with spinach and cashews

1 onion, diced
2 tbsp curry powder
1 tbsp mustard seeds
1 tbsp turmeric
200g (1 cup) red lentils
1 can coconut milk
Juice of 1 lime
415 ml (1 ¾) cup water
50 g (1/3 cup) cashews (for added flavor, toast the cashews in a separate pan before adding)
1 bag of spinach

Toast mustard seeds on heat.

Sautee onion in a bit of water. Add in lentils, curry powder and turmeric and simmer a few min.
Add in coconut milk, lime juice and water. Bring to a boil. Let simmer with lid for 20-25 min
(check occasionally to see if it’s not burning; you may have to add more water if it does).
At the end, add cashews and spinach. Adjust taste with apple cider vinegar (I tend to add 1-3
tablespoons). Stir together and serve with oven-baked potato and sweet potato wedges.
Optional: add a block of oven-baked tofu chunks for extra tastiness.
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Pumpkin red lentil chili

1/2 onion
1 bell pepper
1 can rinsed beans
1 can pureed pumpkin
1 can chopped tomatoes
4c low sodium veg broth
2/3c dry red lentils
1 can corn
3/4c dry TVP
1tbsp chili powder
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp black pepper

Sautee the onion and bell pepper, chopped, in 1 tsp olive oil. Once softened, add the beans, pureed
pumpkin, chopped tomatoes, veg broth, lentils, TVP, chili powder, cumin, oregano, and black
pepper. Bring to a boil and then let simmer until lentils are softened, then add the corn.