Golden French Lentil Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 217.2
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 972.6 mg
- Total Carbs: 25.4 g
- Dietary Fiber: 6.8 g
- Protein: 6.9 g
View full nutritional breakdown of Golden French Lentil Stew calories by ingredient
Introduction
Modified from Oh She Glows Everyday Modified from Oh She Glows EverydayNumber of Servings: 6
Ingredients
-
.5 cup, halves and whole Cashew Nuts, dry roasted
2 cup (8 fl oz) Water, tap
2 tbsp Extra Virgin Olive Oil
4 clove Garlic
2 cup, chopped Onions, raw
1 tsp Salt (table) (by CYNDYY1)
1 cup, chopped Carrots, raw
1 cup, diced Celery, raw
2 tsp Cumin seed
1.5 tsp Thyme, ground
1 tsp ground tumeric (by INSPIREDBYCHJ)
2 cup Hunt's Fire Roasted Diced Tomato
.75 cup Lentils
4 cup Imagine Organic Vegetable Broth
1 serving Organic Girl I Love Baby Kale Super Salad (baby Kale, baby Spinach other baby greens) 3 cups= 1 ser
Tips
You can use any type of greens; chard, spinach, baby kale. Original recipe called for a couple of teaspoons of white wine vinegar when adding greens to "add a little brightness". I didn't have any, and it tasted fine.
Directions
Soak cashews for 2 hrs. Drain and place in blender with 1/2 cup water. Blend on high until creamy. Set aside.
In large soup pot or Dutch oven, heat oil over medium heat. Stir in onion, garlic, and salt. Saute until onion is softened, about 5 min.
Stir in carrots and celery, cook for another few minutes. Stir in cumin, thyme, and tumeric until combined.
Add diced tomatoes with juices, lentils, broth, and remaining water. Bring to low boil. Reduce heat and simmer, uncovered, for 30 to 35 minutes, or until lentils are tender.
Stir in the cashew cream and greens. Add salt and pepper to taste. Cook for a couple of minutes over low heat until greens are wilted.
Stew will keep in an airtight container in the refrigerator for 5 days or freezes for 1 to 2 months. Stew will thicken in fridge or freezer; add broth or water to bring to desired consistency.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user CEILMARY.
In large soup pot or Dutch oven, heat oil over medium heat. Stir in onion, garlic, and salt. Saute until onion is softened, about 5 min.
Stir in carrots and celery, cook for another few minutes. Stir in cumin, thyme, and tumeric until combined.
Add diced tomatoes with juices, lentils, broth, and remaining water. Bring to low boil. Reduce heat and simmer, uncovered, for 30 to 35 minutes, or until lentils are tender.
Stir in the cashew cream and greens. Add salt and pepper to taste. Cook for a couple of minutes over low heat until greens are wilted.
Stew will keep in an airtight container in the refrigerator for 5 days or freezes for 1 to 2 months. Stew will thicken in fridge or freezer; add broth or water to bring to desired consistency.
Serving Size: 1 cup
Number of Servings: 6
Recipe submitted by SparkPeople user CEILMARY.