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!
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 Amazon.com.
Recipe 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.
- ½ cup 125 mL raw cashews, or ¼ 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 ½ 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 (¾ cup/175 mL)
- 2 teaspoons 10 mL ground cumin
- 1 ½ teaspoons 7 mL dried thyme
- 1 teaspoon 5 mL ground turmeric
- 1 14-ounce/398 mL can of diced tomatoes, with juices
- ¾ 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 ½ 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.