Ingredients

• 9 green onions
• 6 tbsp olive oil
• 2 tbsp madras curry powder
• 2 tsp mustard seeds
• 3/4 tsp turmeric
• 1 kg red lentils
• 1 tbsp salt
• 2 cans coconut cream
• 1 bunch coriander
• 3 limes
• 6 cups water
• 1.5 cups raw cashews

Directions

1. Heat oil in a large pot

2. Fry green onions, curry, mustard, turmeric, lentils for 5-10 mins stirring frequently (add more oil if needed)

3. Juice limes, optionally zest one lime for extra flavour

4. Add coconut milk, salt, coriander, lime juice (and zest if you like), and water, stirring together

5. Bring to the boil then reduce heat to a low simmer

6. Cover and continue to simmer for 30 mins, stirring every 5 mins or so

7. Grind cashews very finely using a blender or mixer, add to mixture

8. Benny likes to add 1 tbsp of miso here for extra flavour, I sometimes add 1 tsp vegemite instead

9. Add water if necessary to achieve a slightly sloppy consistency

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