Golden French Lentil Stew
User Reviews
4.8
18 reviews
Excellent
-
Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
349 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Golden French Lentil Stew
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This delicious French Lentil Stew is creamy and flavorful thanks to hearty lentils, creamy cashews, fresh veggies, and plenty of warming spice. This makes a wonderful dinner on a chilly Fall evening.
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Ingredients
- ½ cup 125 mL raw cashews, or ¼ 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 ½ 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 (¾ cup/175 mL)
- 2 teaspoons 10 mL ground cumin
- 1 ½ teaspoons 7 mL dried thyme
- 1 teaspoon 5 mL ground turmeric
- 1 14-ounce/398 mL can of diced tomatoes, with juices
- ¾ 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
- black pepper
- 1 to 2 teaspoons 5 to 10 mL white wine vinegar, to taste
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Instructions
- 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 ½ 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.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
42g
(14%)
Protein
15g
(30%)
Fat
15g
(23%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Sodium
972mg
(41%)
Potassium
801mg
(23%)
Fiber
15g
(60%)
Sugar
9g
(18%)
Vitamin A
6798IU
(136%)
Vitamin C
17mg
(19%)
Calcium
94mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 42g | 14% |
| Protein | 15g | 30% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Sodium | 972mg | 41% |
| Potassium | 801mg | 17% |
| Fiber | 15g | 60% |
| Sugar | 9g | 18% |
| Vitamin A | 6798IU | 136% |
| Vitamin C | 17mg | 19% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
18 reviews
Excellent
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