Golden French Lentil Stew

• Vegan
• Gluten free

• Produce

  • 1 (14-ounce/398 ml can of diced tomatoes, with juices
  • 2 Carrots, diced (1 heaping cup/275 ml, medium
  • 2 stalks Celery
  • 3/4 cup French green lentils
  • 4 large cloves Garlic
  • 3 cups Swiss chard or kale, leaves
  • 1 1/2 tsp Thyme, dried
  • 1 Yellow or sweet onion, large

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Sea salt, fine
  • 1 tsp Turmeric, ground

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin
  • 1 tsp White wine vinegar

• Nuts & Seeds

  • 1/2 cup Cashews, raw
  • 2 tsp Cumin, ground

• Liquids

  • 2 cups Water

Found on ohmyveggies.com

Description

Ingredients

• 1/2 cup (125 mL) raw cashews, or 1/4 cup plus 2 tablespoons (90 mL) raw sunflower seeds
• 2 cups (500 mL) water
• 2 tablespoons (30 mL) extra-virgin olive oil
• 1 large yellow or sweet onion, diced, or 2 leeks, cleaned and thinly sliced (about 2 cups/500 mL)
• 4 large cloves garlic, minced (2 tablespoons/ 30 mL minced)
• 1 to 1 1/2 teaspoons (5 to 7 mL) fine sea salt, to taste, plus a couple pinches
• 2 medium carrots, diced (1 heaping cup/275 mL)
• 2 stalks celery, diced (3/4 cup/175 mL)
• 2 teaspoons (10 mL) ground cumin
• 1 1/2 teaspoons (7 mL) dried thyme
• 1 teaspoon (5 mL) ground turmeric
• 1 (14-ounce/398 mL) can of diced tomatoes, with juices
• 3/4 cup (175 mL) uncooked French green lentils, picked over and rinsed
• 4 cups (1 L) low-sodium vegetable broth
• 3 cups (750 mL) stemmed and chopped Swiss chard or kale leaves
• Freshly ground black pepper
• 1 to 2 teaspoons (5 to 10 mL) white wine vinegar, to taste

Directions

• Put the cashews in a bowl and cover with a couple of inches of water. Soak for 1 to 2 hours or overnight. (For a quick-soak method, cover with boiling water and soak for 30 to 60 minutes.) Drain and rinse. Transfer the cashews to a high-speed blender along with 1/2 cup (125 mL) of the water. Blend on high until super smooth and creamy in texture. Set the cashew cream aside.
• In a large Dutch oven or stockpot, heat the oil over medium heat. Stir in the onion, garlic, and a couple pinches of salt, and sauté until the onion is softened, 4 to 6 minutes.
• Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric until combined.
• Add the diced tomatoes with their juices, lentils, broth, and remaining water. Increase the heat to high and bring to a low boil. Reduce the heat to medium and simmer, uncovered, for 30 to 35 minutes, until the lentils are tender.
• Stir in the cashew cream and chard. Add salt, pepper, and vinegar to taste. (The vinegar’s role is to add a little bit of brightness to the soup; add a bit at a time and keep tasting, as it can quickly overwhelm.) Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve. This stew will keep in an airtight container in the fridge for up to 5 days, or you can freeze it for 1 to 2 months (always let it cool completely before storing). The stew will thicken after sitting in the fridge; you can thin it out with a bit of broth when you reheat it, if desired, or simply serve it thick with some crusty bread.