Lentils, Red Endive and Honey Cashews

Lentils, Red Endive and Honey Cashews
Lentils, Red Endive and Honey Cashews

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    c green or Puy lentils

  • 2

    bay leaves

  • 6

    T olive oil, divided

  • 3

    T red wine vinegar

  • 5

    T honey, divided

  • 1/4

    t red pepper flakes

  • 1/2

    t ground tumeric

  • 1/4

    t salt

  • 1/4

    lb unsalted roasted cashews, broken into pieces

  • 4

    red ednives, quartered lengthwise

  • 1/2

    c roughly chopped fresh parsley

  • 1/4

    c roughly chopped fresh basil

  • 1/4

    c roughly chopped fresh dill

Directions

1. Place lentils and bay leaves in medium saucepan, cover with water, and bring to a boil. Reduce heat to medium-low and simmer 15 minutes or until lentils are tender. Drain and return to pan. Stir in 3 T oil, vinegar and 2 1/2 T honey; season with salt and pepper if desired. Discard bay leaves and cool until just warm. 2. Preheat oven to 300F and line baking sheet with parchment paper. Combine remaining 2 1/2T honey, red pepper flakes, turmeric and salt in small bowl. Add 1 t water or enough to make thick paste. Add cashew pieces and stir to coat. Spread cashews on prepared baking sheet, and roast 15-20 minutes or until nuts are crunchy and dry but slightly sticky. Cool on pan. 3. Heat remaining 3 T oil in skillet over high heat; add endives, and sprinkle with salt, if desired. Cook endives 2 minutes, turning once, just to soften. Transfer to large bowl. Add lentils, cashews, parsley, basil & dill, & season w/salt and pepper if desired. Stir gently & serve warm or at room temperature.

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