Golden French Lentil Stew from Oh She Glows Every Day



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
Instructions
  1. 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.
  2. 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.
  3. In a large Dutch oven, 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.

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