Golden French Lentil Stew
Ingredients
The base
-
½
cup
raw cashews
-
2
cups
water
-
2
tablespoons
extra-virgin olive oil
-
1
large
yellow or sweet onion
-
4
cloves
garlic
-
2
medium
carrots
-
2
stalks
celery
-
¾
cup
uncooked French green lentils
-
4
cups
low-sodium vegetable broth
-
3
cups
Swiss chard or kale leaves
The spices
-
1 to 1½
teaspoons
fine sea salt
-
2
teaspoons
ground cumin
-
1½
teaspoons
dried thyme
-
1
teaspoon
ground turmeric
-
1
14-ounce can
diced tomatoes
-
1 to 2
teaspoons
white wine vinegar
-
Black Pepper
to taste
Instructions
- Soak the cashews in water for 1 to 2 hours, then drain and rinse.
- Blend the cashews with ½ cup of water until smooth and creamy, then set aside.
- In a large pot, heat olive oil over medium heat and sauté onion, garlic, and a pinch of salt until softened.
- Add diced carrots and celery, cooking for a few more minutes.
- Stir in cumin, thyme, and turmeric, mixing well.
- Add diced tomatoes, lentils, vegetable broth, and remaining water, bringing to a low boil.
- Reduce heat and simmer uncovered for 30 to 35 minutes until lentils are tender.
- Stir in the cashew cream and chopped chard, adjusting salt, pepper, and vinegar to taste.
- Cook for a few minutes until chard is wilted, then serve.
Nutrition Facts (estimated)
Servings
4 servings
Calories
349
Total fat
15g
Total carbohydrates
42g
Total protein
15g
Sodium
972mg
Cholesterol
0mg
You might also like