Indian Lentils with Cranberry Chutney

Recipe for Cranberry Chutney adapted from The Cheeze Factory Cookbook.  [Recipe makes ~8 servings].

Roughly a year ago, we tried this dish for the first time and were absolutely blown away.  We knew that we had to do our best to re-create it at home.  Every component was cooked and seasoned to perfection, and the combination of flavors and textures just made total sense.  Usually when we hear about a cranberry chutney, we think about a side dish on Thanksgiving, but it can be so much more than that.  The base layer in this dish is a rich and spicy lentil and rice mixture that gets its flavor from garam masala and curry powder.  Next comes an array of vegetables to provide nutrients, color, and texture.  And then comes the cranberry chutney with notes of cinnamon and citrus, followed by a dollop of cashew sour cream which cools down the pallet and ties everything together.  It may seem like quite the dish to pull off, but we assure you that the flavor combination that you achieve is totally worth it.

As we note below, we like to make things a little easier on us by splitting the recipe into two days.  On the first day, we tackle the cashew sour cream and cranberry chutney, since they both need to be cool anyways.  And then the day you plan to serve the dish, roast your vegetables while your Indian lentils cook away on the stove top.

INGREDIENTS:

Cranberry Chutney:
Juice from 1 orange
4 ounces frozen cranberries
6 ounces organic sugar
1 teaspoon vegan Worcestershire
1 tablespoon ginger paste
1/2 teaspoon curry powder
1 cinnamon stick
2 tablespoons raisins
Zest from 1 orange

Cashew Sour Cream:
Cashew Sour Cream

Indian Lentils:
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 tablespoon brown sugar
4 teaspoons garam masala
2 teaspoons curry powder
3/4 teaspoon kosher salt
1/4 cup tomato paste
1-1/2 cup green lentils, sorted through
3/4 cup sushi rice
1 can diced tomatoes
4 cups vegetable broth

Additional Optional Toppings:
Roasted sweet potatoes
Baked tofu
Roasted or boiled broccoli
Roasted mushrooms
Red bell pepper
Roasted red onion
Scallions

DIRECTIONS:

Begin the day before by making the cranberry chutney and the cashew sour cream.  For the chutney, add the orange juice, cranberries, sugar, Worcestershire, ginger, curry, cinnamon stick, and raisins to a thick-walled sauce pan.  Bring to a boil and then reduce to a simmer for 10 minutes.  Remove from the heat and stir in the zest.  Let cool overnight.

For the cashew sour cream, refer to the ingredients and instructions in the link provided.  Cool overnight.

For the Indian lentils, heat a large thick-walled sauce pan over medium heat and add the olive oil.  Cook the onion for 5 minutes.  Add the garlic, brown sugar, garam masala, curry powder, salt, and tomato paste.  Cook for several minutes to bring out the spices.  [Side note:  If the mixture starts to stick to the bottom, stir in a splash of water as needed].  Add the lentils, rice, diced tomatoes, and broth.  Bring to a boil, and then reduce to a simmer.  Cook on medium-low for 30 minutes, or until most of the liquid has been absorbed, stirring often.

To serve, plate the lentils, followed by your favorite vegetables and toppings, a dollop of cashew sour cream, and a spoonful of cranberry chutney.