Rich and creamy vegan lentil stew to warm you from the inside out. Full of healthy ingredients and anti-inflammatory benefits, a perfect cozy meal!
The weather is getting colder, even here in sunny San Diego. I crave warm foods, and I have even ditched my morning smoothie obsession since the weather has gotten below 70 (because we all know 65 is borderline freezing!).
So when I got the chance to review the new book by Angela Liddon, Oh She Glows Every Day, my eyes (and stomach) landed directly on her Golden French Lentil Stew. This rich and creamy vegan lentil stew will warm you from the inside out, it’s full of healthy ingredients and anti-inflammatory benefits, a perfect cozy meal!
This book is incredible!
The recipes inside will literally make your stomach growl as you peruse the pages. Looking through each section, I couldn’t decide which recipe to review! I kept putting stickies on my favorites, but when I ran out of stickies, I decided perhaps it was time to narrow it down. Because it happened to be a blustery day, the vegan lentil stew is what I went with. But really, SO many amazing options!
Top 4 recipes to make after I devour vegan lentil stew:
- High Rise Pumpkin Cupcakes with Spiced Buttercream Frosting
- Sun-Dried Tomato and Garlic Super-Seed Crackers
- Creamy Thai Carrot Sweet Potato Soup with Roasted Tamari Almonds
- Strawberry Oat Crumble Bars, with Strawberry-Vanilla Chia Seed Jam
Angela makes simplicity an art
Perhaps it has to do with the very clean and crisp look the photographs in the book convey (my favorite types of photos), or the easy to follow directions. But either way, this vegan lentil stew came together SO easily! I literally had three tired, cranky, hungry kids at my feet as I prepped and cooked, but I was still able to do it all in record time.
- 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
- 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, 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.