Ingredients

The following ingredients have 7 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
  • Black Pepper
  • 1 to 2 teaspoons 5 to 10 mL white wine vinegar, to taste

Instruction

  • 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.