Hearty Lentil Stew Recipe
This is my favourite lentil stew, and makes for an easy everyday option you can enjoy all fall and winter long.
The soft tofu blends in beautifully, and when combined with the cashew cream, you end up with a rich and creamy texture. This stew really flexes it’s muscles by packing a protein punch thanks to having both lentils and tofu make an appearance. It has a mild but yet rich flavour with a host of hearty vegetables and a good dose of leafy greens. The turmeric gives the soup it’s gorgeous glow and ups the anti-inflammatory factor. Cur-cumin, the active ingredient in turmeric can reduce inflammation and swelling in the body, helps relieve aches and pains, and fight disease
The fiber in this stew is off the charts, making it a perfect meal to enjoy if you are preparing for a Juice Cleanse. We highly recommend taking a few days to prepare for a Juice Cleanse - focusing on consuming lots of healthy plant foods, rich in fiber, will start the cleansing process before you take your first sip of juice. Think of the fiber like a broom, sweeping out your intestines, getting them ready for their fabulous house guest - Good Life Juice. For more tips on how to prepare for a Juice Cleanse, check out our Total Cleansing Guide.
3/4 Cup raw cashews, soaked for 2 hours or overnight
2 cups water
2 TBSP coconut oil
1 large yellow or sweet onion
6 cloves garlic, minced
1 teaspoon salt
3 medium carrots, diced
2 stalks celery, diced
2 teaspoons dried thyme
1 teaspoon ground turmeric
1 (14-oz) can of diced tomatoes, with juices
3/4 cup uncooked French green lentils, rinsed
4 cups vegetable broth
1 small bunch of kale or 3-4 cups baby spinach
1 block soft tofu, chopped into 2 inch cubes (optional)
Freshly ground black pepper
Chopped fresh parsley or cilantro when serving (optional)
Soak cashews overnight if you remember. If not any amount of time will do :)
Strain and rinse the cashews, then blend with 1/2 cup of water until smooth.
Heat up a pan and add the coconut oil.
Sauté onions, garlic, and salt in the for 6-8 minutes.
Add the carrots and celery and cook for 5 minutes.
Add the remaining spices and mix through.
Add the lentils, broth, tomatoes and desired amount of water. Choose your soupy to stewy level by adding 1.5 cups to 2.5 cups of water.
Bring to a boil and reduce to a simmer, cooking for approximately 35 minutes or until lentils are soft.
Stir in the cashew cream, kale and cubed tofu and break the tofu it into small pieces with a spoon.
Add the pepper and then taste it. If it needs more salt add a little.
Cook for a couple of minutes over low-medium heat, until the kale is wilted, and then serve.
This makes great leftovers and keeps well in the fridge for 3 days.
Whenever I make a pot of lentil soup I always freeze one individual portion so I have a convenient lunch at the ready when I need it. I hope you enjoy!!!