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 her recipes seem so simple. 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.
And SUPER great news, the publisher is letting me give away a copy to one of you awesome readers! Woohoo! Just scroll down to see how to enter. And make this vegan lentil stew. It’s amazing! Just look at that mouthwatering spoonful…
Sophia DeSantis | Veggies Dont Bite
Yields 8 cups (4 servings)
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!
20 minPrep Time
36 minCook Time
56 minTotal Time
Save RecipeIngredients
- 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
- 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.
Notes
This golden-hued stew is remarkably rich and creamy, thanks to the addition of a dairy-free cream base that can be either nut or seed based. Turmeric gives this stew its joyful, rich color, not to mention anti-inflammatory benefits; curcumin, one of the compounds in turmeric, has been shown to help reduce swelling and inflammation. When I was developing this recipe, I tested the stew with both cashew and sunflower seed cream, and both versions work beautifully. It’s a friendly recipe for those with tree nut allergies (provided you can still eat sunflower seeds). The stew is spiced with dried thyme and cumin, and it packs a hefty portion of greens (Swiss chard or kale—your choice!) and other hearty vegetables like carrot and celery. The French green lentils hold their shape well and add a lovely, chewy element, but feel free to use green or brown lentils if that’s all you can find. The stew will just be thicker, since green and brown lentils break down a bit more.
Reprinted from Oh She Glows Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation
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