Ingredients
Units
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Ingredients
- 1/2 cup raw cashews
- 2 cups water
- 2 tablespoons extra virgin olive oil
- 1 large onion (diced)
- 4 large cloves garlic (minced)
- 1 teaspoon sea salt
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 2 teaspoons ground cumin
- 1 1/2 teaspoons dried thyme
- 1 teaspoon ground turmeric
- 1 14- ounce can diced tomatoes (with juices)
- 1 cup uncooked French green lentils (rinsed)
- 4 cups vegetable broth
- 3 cups stemmed and chopped kale leaves
- Freshly ground black pepper
Instructions
Instructions
- Put 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 cashews to a blender, add ½ cup water and blend on high until smooth and creamy in texture. Set aside.
- In a large pot, heat oil over medium heat. Stir in onion, garlic and salt and sauté until onion is translucent, approximately 4 to 6 minutes.
- Stir in carrots and celery, and cook for another few minutes or so. Stir in cumin, thyme and turmeric until combined.
- Add diced tomatoes with their juices, lentils, broth and remaining water. Increase heat to high and bring to a low boil. Reduce heat to medium and simmer, uncovered, for 30 to 35 minutes, until lentils are tender.
- Stir in cashew cream and kale. Add pepper. Cook for a few minutes over low-medium heat, until kale is wilted.