French Lentils With Cashews Recipes

VEGAN FRENCH LENTIL STEW

Steps:

• 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 (or use broth for oil free) 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.

WARM FRENCH LENTILS

Steps:

• Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
• Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
• Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

FRENCH LENTILS WITH GARLIC AND THYME

Steps:

• Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
• Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
• Simmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.

FRENCH LENTILS WITH CARAMELIZED CELERY ROOT AND PARSLEY

Steps:

• Bring water and lentils to a boil in amedium saucepan. Reduce heat, and gentlysimmer, partially covered, until lentils arejust tender, 27 to 30 minutes. Drain lentils,and transfer to a medium bowl.
• Meanwhile, heat 1 teaspoon oil in a mediumnonstick high-sided skillet over mediumheat. Cook celery root, stirring occasionally,until caramelized, 18 to 20 minutes.
• Add celery root to bowl with lentils. Stirin parsley, lemon juice, shallot, 1 teaspoonsalt, 1/4 teaspoon pepper, and remaining tablespoon oil. Let cool. Divide among 4 bowls.

FRENCH LENTILS WITH CASHEWS

Steps:

• Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.
• Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.
• Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.

FRENCH LENTILS WITH CASHEWS

Steps:

• 1. Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes. 2. Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch. 3. Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.

SPICY CURRIED LENTIL STEW WITH CASHEW NUTS

Steps:

• Heat oil in medium skillet over medium-high heat. Add onions, garlic and jalapeno and cook, stirring frequently, for three minutes or until onion is translucent. Stir in curry powder, cumin, coriander and turmeric. Cook, stirring constantly, for one minute. Scrape mixture into the slow cooker.
• Add tomatoes, lentils, stock, cinnamon sticks and cardamom pods to the slow cooker. Cook on low for three to five hours or on high for 1 1/2 to two hours or until lentils are almost soft.
• While lentils are cooking, preheat the oven to 350 degrees. Toast cashew nuts in a single layer on a baking sheet for 5 to 7 minutes or until lightly browned. Set aside.
• If cooking on low, raise the heat to high. Remove and discard cinnamon sticks and cardamom pods, and add zucchini and cilantro to the slow cooker. Cook for 30 to 45 minutes or until zucchini is tender. Season with salt and pepper, and serve immediately over rice.

COCONUT RED LENTILS WITH SPINACH, CASHEWS & LIME (VEGAN)

Steps:

• In a large pot saute the onion in the olive oil over medium heat for about 5 minutes. While the onion cooks get the rest of the ingredients ready to go.
• Add in the curry powder, mustard seeds, turmeric and red lentils - cook for another 5 minutes. Watch the lentils don't stick by stirring frequently and/or adding more oil if necessary.
• Mix in the coconut milk, salt, lime juice and water. Bring to a boil then reduce heat to medium low, cover the pot and let simmer for about 20-25 minutes. Stir occasionally to prevent sticking. Unlikely, but if you find the lentils have absorbed all of the liquid and are still not cooked, add a bit more water.
• Once the lentils are cooked they will break down quite a bit and you'll have a reasonably thick dahl like consistency. Stir in the cashews and spinach, along with cilantro if using. Give those ingredients about 3 or 4 minutes to warm through and then you're ready to serve. Garnish with additional cilantro, lime wedges and/or cashews.