VEGAN FRENCH LENTIL STEW #veggies #antiinflammatory

VEGAN FRENCH LENTIL STEW #veggies #antiinflammatory

Rich and velvety veggie lover lentil stew to warm you from the back to front. Loaded with sound fixings and mitigating benefits, an ideal comfortable feast!

The plans inside will truly make your stomach snarl as you scrutinize the pages. Glancing through each segment, I couldn't choose which formula to audit!

I continued putting stickies on my top picks, however when I came up short on stickies, I chose maybe the time had come to limit it down. Since it happened to be a stormy day, the veggie lover lentil stew is the thing that I went with. However, such a large number of stunning alternatives!


VEGAN FRENCH LENTIL STEW #veggies #antiinflammatory


  • 1/2 cup raw cashews, or 1/4 cup plus 2 tablespoons (90 mL) raw sunflower seeds (125 mL)
  • 2 cups water (500 mL)
  • 2 tablespoons extra-virgin olive oil , optional, use broth for oil free (30 mL)
  • 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 fine sea salt, to taste , plus a couple pinches (5 to 7 mL)
  • 2 medium carrots diced (1 heaping cup/275 mL)
  • 2 stalks celery diced (3/4 cup/175 mL)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons dried thyme (7 mL)
  • 1 teaspoon ground turmeric (5 mL)
  • 1 can of diced tomatoes, with juices (14-ounce/398 mL)
  • 3/4 cup uncooked French green lentils, picked over and rinsed (175 mL)
  • 4 cups veggie broth , low sodium (1 L)
  • 3 cups stemmed and chopped Swiss chard or kale leaves (750 mL)
  • Freshly ground black pepper
  • 1 to 2 teaspoons white wine vinegar , to taste (5 to 10 mL)


  1. 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.
  2. 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.
  3. 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.
  4. Stir in the carrots and celery, and cook for another few minutes or so. Stir in the cumin, thyme, and turmeric until combined.
  5. 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.
  6. 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.)
  7. Cook for a couple of minutes over low-medium heat, until the chard is wilted, and then serve.
  8. 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.

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