Easy French Lentil Stew

I am loving this easy recipe by Angela Liddon's "Oh She Glows Everyday" Cookbook. The original recipe is for the stovetop, but I have modified it to be able to be made (much quicker and even easier) in a pressure cooker! Alternatively--- it can be done in a slow cooker as well if you want to throw it together in the morning and have it ready for you by dinner time! Enjoy :)




Ingredients:

1/2 cup cashews or raw sunflower seeds, soaked in water for at least an hour
2 cups water
1 large yellow or sweet onion OR 2 leeks, chopped
4 large cloves of garlic, minced or pureed
1 1/2 teaspoons sea salt
2 medium carrots, chopped
2 stalks celery, diced
2 teaspoons ground cumin
1 1/2 teaspoons dried thyme
1 teaspoon ground turmeric
1 can of tomatoes with juices
3/4 cup uncooked French green lentils
4 cups low sodium veggie broth
3 cups fresh chopped kale or swiss chard, or another green of choice
fresh ground black pepper
1-2 teaspoons of white wine vinegar to taste


Pressure Cooker OR Slow Cooker Instructions:

Soak your cashews or sunflower seeds and then blend together with the water they've been soaking in in a small blender or food processor. Set aside.

Put everything else, EXCEPT your fresh greens and the vinegar into the crock of your pressure or slow cooker. For pressure cooking- use time setting for stew or soup, for slow cooker- cook about 4 hours on low heat or 8 hours on high.

When done, add in nut or seed cream you made earlier, fresh greens and vinegar to taste. Mix in and serve. Store leftovers in the fridge once cooled (leftovers will thicken up a bit, so add some broth or water to thin if needed). Enjoy!


Stovetop Instructions:

Soak your cashews or sunflower seeds and then blend together with the water they've been soaking in in a small blender or food processor. Set aside.

In a large Dutch oven or stockpot, heat a little olive oil over medium heat. Add garlic, onion, and a little salt and sauté until softened.

Add carrots, celery and other spices and cook for a few minutes or so. Add can of tomatoes (with juices), lentils, broth and water. Bring to a boil and then reduce heat to medium and simmer uncovered for 35 minutes or until lentils are tender.

Add in the nut or seed cream you made earlier, fresh greens and vinegar to taste. Mix in and serve. Store leftovers in the fridge once cooled (leftovers will thicken up a bit, so add some broth or water to thin if needed). Enjoy!