VEGAN FRENCH LENTIL STEW
Rich and creamy vegan lentil stew to warm you from the inside out. Full of healthy ingredients and anti-inflammatory benefits, to make a perfect cozy meal!
Provided by Sophia DeSantis
Categories Main Course
Time 56m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 343 kcal, Carbohydrate 39 g, Protein 13 g, Fat 14 g, SaturatedFat 2 g, Sodium 254 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving
VEGAN RED LENTIL STEW
This is a vegan red lentil stew recipe, flavored with loads of lemon juice and garlic.
Provided by Delicious Plants
Categories 100+ Everyday Cooking Recipes Vegetarian Soups and Stews Stew
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Place 4 cups water in a pot and bring to a boil. Add peas, reduce heat to low, and cook, 3 to 5 minutes. Remove peas with a slotted spoon. Reserve broth in the pot.
- Add lentils to the broth; bring to a boil. Cook until tender, 15 to 20 minutes.
- Meanwhile, heat a frying pan over medium-high heat. Add coconut oil to melt. Add potatoes, carrots, and bell pepper, and saute until soft, 7 to 10 minutes.
- Once lentils have finished cooking, add the potato mixture, cooked peas, Swiss chard, garlic, salt, nutmeg, and pepper to the pot. Squeeze in lemon juice and serve.
Nutrition Facts : Calories 307.4 calories, Carbohydrate 58 g, Fat 3.8 g, Fiber 20.9 g, Protein 16.5 g, SaturatedFat 2.6 g, Sodium 541.9 mg, Sugar 3.5 g
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