Makes 4 servings
Soak time: minimum 2 hours, ideally overnight
Prep time: 20 to 25 minutes
Cook time: 35 to 45 minutes
- ½ cup raw cashews
- 2 cups water
- 2 tbsp extra virgin olive oil
- 1 medium onion diced
- 1 leek thinly sliced
- 4 large garlic cloves, minced
- 1 ½ tsp fine sea salt
- 2 medium carrots diced
- 2 stalks of celery diced
- 2 tsp ground cumin
- 1 ½ tsp dried thyme
- 1 tsp ground turmeric
- 400 ml can of diced tomatoes with their juice
- ¾ cup uncooked lentils
- 4 cups vegetable broth
- 3 cups chopped swiss chard or kale leaves
- Freshly ground pepper
- 1 tsp white wine vinegar
- Put the cashews in a bowl and cover with water. Soak for 2 hours or overnight. If you forgot to soak the cashews, cover them with boiling water for 30-60 minutes.
- Put the lentils in a bowl and cover with water. Soak for 2 hours or overnight.
- Drain and rinse the cashews and put them in a high-speed blender with ½ cup of water.
- Blend on high until smooth and creamy. Put in a small bowl and set aside.
- Drain and rinse the lentils.
- In a large Dutch oven or pot, heat the olive oil over low heat.
- Stir in the onion and garlic and a couple of pinches of salt. Sauté until softened, about 4 minutes.
- Stir in the carrots and celery and cook for another few minutes. Stir in the spices.
- Add the diced tomatoes with their juices, lentils, broth and remaining 1 ½ cups of water.
- Increase the heat to high and bring to a boil. Reduce the heat to medium and simmer, uncovered 30 to 35 minutes, until the lentils are tender.
- Stir in the cashew cream and swiss chard, salt, pepper and vinegar.
- Cook for a few minutes over low heat until the chard is wilted.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
Source: Oh She Glows Every Day by Angela Liddon