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Vegan Recipes/ Vegetarian Recipes

Golden French Lentil Stew from Oh She Glows Every Day

Golden French Lentil Stew Recipe

Golden French Lentil Stew
It’s September! It might still feel like summer now, but in a few short weeks, the temperatures will drop and it’ll be time to break out your cozy sweaters and partake in all things pumpkin spice. And then there’s fall cooking! As much as we love sweet corn and summer grilling, we’re still pretty excited to start working some hearty soups and stews back into our dinnertime rotation.

This Golden French Lentil Stew is the kind of comforting, filling dinner that’s perfect for chilly fall nights. French lentils don’t fall apart like some other varieties, so they’re practically made for recipes like this one. They’re combined with greens and veggies in a creamy turmeric-spiked broth. The best part? Leftovers can be popped in the freezer for later. Win!

Oh She Glows Every Day is the latest cookbook from Angela Liddon. We adored her first cookbook, so we had big expectations for this one and we weren’t disappointed. With over 100 plant-based recipes, this book will be well-loved in any vegetarian kitchen. It’s full of gorgeous photos and no-fuss recipes that make weeknight dinners so much easier.

Purchase Oh She Glows Every Day on

Golden French Lentil Stew

Reprinted from Oh She Glows Every Day by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Glo Bakery Corporation. Photographs copyright © 2016 by Ashley McLaughlin.
Total Time: 1 hour 10 minutes
Servings: 4 servings


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


  • 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 or stockpot, heat the oil 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.
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  • Reply
    September 1, 2016 at 10:26 am

    I never thought about adding cashews to a soup. What a great idea to make it more creamy. I also cook a lentil soup when it’s cold outside. But my main ingredient are lentils, coconut and tomatoes. A classic soup. LOL. Need to try this one out because it’s getting colder in Germany. xoxo Janine

  • Reply
    September 3, 2016 at 12:54 am

    I love Oh She Glows website as well. And this dish just looks so delicious and creamy! I want to try it out now! When it gets cooler in Singapore 😉

  • Reply
    Deb Oswald
    September 3, 2016 at 12:58 pm

    So what would you sub for the cashew cream? I”m not vegan, and definitely enjoy dairy. Cream? sour cream?

    • Reply
      September 9, 2016 at 11:09 am

      Hey Deb,
      You can leave it out in a pinch (it won’t be as rich but still tasty) or you could even try coconut milk! I hope this helps 🙂

  • Reply
    Vicky & Ruth- May I Have That Recipe
    September 5, 2016 at 11:44 am

    Cant believe summer is almost gone!! This stew looks amazing, we love Oh She Glows too 🙂

  • Reply
    September 9, 2016 at 11:11 am

    Kiersten, thank you so much for your lovely words!! It means a lot. 🙂 So happy you’re enjoying the book so far!


  • Reply
    [email protected]
    September 14, 2016 at 8:20 pm

    I agree French lentils do hold together nicely, especially in soup. Comfort food is on the top of my list this month and this recipe sounds great! This is my first time commenting on your site and yes I read the comment policy. Good job. No room for negativity!

  • Reply
    Julie Heyd
    September 19, 2016 at 6:41 pm

    I made this tonight and it is super tasty! Loved it.

  • Reply
    November 14, 2016 at 2:19 pm

    We loved this! I used the sunflower seed options to add creaminess and admit I had my doubts on how that would turn out. I absolutely LOVED this stew and highly recommend it and the Oh She Glows cookbook!

  • Reply
    January 1, 2017 at 2:32 pm

    Wow! This recipe is AMAZING!!! So delicious! Thank you for sharing it. (I omitted the oil and salt and used kale instead of chard. I also used sherry vinegar because I didn’t have white wine vinegar.)

  • Reply
    Charlotte Lee
    January 17, 2017 at 12:44 pm

    Oh my goodness, this was absolutely DELICIOUS!!! WOW! Great flavor! It seemed too healthy to taste so good but it was just the right flavor. I had some left over roasted potatoes that I ended up adding just to use them up and that didn’t hinder the taste at all. Thank you for an amazing dish that will now be a staple

  • Reply
    February 19, 2017 at 1:23 pm

    Made this last night. It is soooo good! I did kick the heat level up quite a bit, I like my food spicy, and I had a half can of coconut milk sitting on the counter leftover from what I’d just made previously and I used that instead of the cashew cream (I never remember to soak those darn cashews). It’s sort of a curry-y thing anyway and the coconut flavor went well with it. Thanks for sharing!

  • Reply
    February 19, 2017 at 7:51 pm

    I had to leave out the tomato and garlic due to food sensitivities in my 4 year old, so I added extra vinegar and uses red wine vinegar instead of white (3 TB), and this is still AMAZING STEW. We will have it again and again.

  • Reply
    jackie pickett
    May 15, 2017 at 7:31 pm

    Very good, my kids ate it and me and my husband loved it. I will make this a couple of times a month.

  • Reply
    November 2, 2017 at 5:27 am

    Can I use tahini instead of the nuts?

    • Reply
      Katie Trant
      November 2, 2017 at 9:14 am

      Hey Jeannie, we haven’t tried that substitution, but it sounds like it could work. If you do try please let us know how it turns out!

  • Reply
    December 17, 2017 at 5:31 pm

    I am just done cooking this recipe !! I used 1tea spoon of dry sweet curry with the turmeric . I omitted the cumin , my vegetables were cauliflower , sweet potato, carrots , broccoli stalks onions and celery . I put 1 fresh tomato . This was so freaking good I sautéed all my vegetables and added the spices, garlic, tomatoes and added to my lentils after 15 Minutes cooking .. but what makes the dish is your cashew cream awsome what a great versatile recipe. I saw a lot of similar recipes but your really had the best ingredients ..thanks

    • Reply
      Katie Trant
      December 19, 2017 at 7:42 am

      Yum! Your modifications sound great, Brigitte, thanks for sharing with us 🙂

  • Reply
    February 22, 2019 at 10:48 am

    my broth looks blackish gray. taste is great but not very appetizing. Is there anything i can do about that?

  • Reply
    Roza gutsulyak
    December 19, 2019 at 7:37 am

    Is there information if this can be instant pot friendly?

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