Best French Lentils With Cashews Recipes

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VEGAN FRENCH LENTIL STEW



Vegan French Lentil Stew image

Rich and creamy vegan lentil stew to warm you from the inside out. Full of healthy ingredients and anti-inflammatory benefits, to make a perfect cozy meal!

Provided by Sophia DeSantis

Categories     Main Course

Time 56m

Number Of Ingredients 17

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

Steps:

  • 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, heat the oil (or use broth for oil free) 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.

Nutrition Facts : Calories 343 kcal, Carbohydrate 39 g, Protein 13 g, Fat 14 g, SaturatedFat 2 g, Sodium 254 mg, Fiber 13 g, Sugar 8 g, ServingSize 1 serving

WARM FRENCH LENTILS



Warm French Lentils image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 12

2 tablespoons plus 1/4 cup good olive oil
1 leek, white and light green parts, sliced 1/4-inch thick
2 carrots, scrubbed and 1/2-inch diced
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled and stuck with 6 whole cloves
1 white turnip, cut in half
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper

Steps:

  • Heat the 2 tablespoons of olive oil in a medium saute pan, add the leek and carrots, and cook over medium heat for 5 minutes. Add the garlic and cook for 1 more minute and set aside.
  • Meanwhile, place the lentils, 4 cups of water, the onion with the cloves, and the turnip in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.
  • Meanwhile, whisk together the 1/4 cup of olive oil, the mustard, vinegar, salt, and pepper. Add to the lentils, stir well, and allow the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper and serve. The longer the lentils sit, the more salt and pepper you'll want to add.

FRENCH LENTILS WITH CASHEWS



French Lentils With Cashews image

Provided by Mark Bittman

Categories     easy, one pot, side dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter or peanut oil
1 large yellow onion, chopped
1 tablespoon curry powder or garam masala
1/4 cup tomato paste
1 cup chopped cashews
1 cup dried French green (Le Puy) lentils, washed and picked over
Salt
freshly ground black pepper
1/2 cup yogurt for garnish
1/4 cup chopped parsley for garnish

Steps:

  • Put butter in a large pot over medium heat until it is melted and foamy (or shimmering if using oil). Add onion and cook, stirring occasionally, until soft and golden, about 5 minutes. Stir in spice blend and keep stirring for a few seconds, until it becomes fragrant. Add tomato paste and cook, stirring frequently, until it darkens, another couple of minutes.
  • Add cashews and stir to coat them in onion mixture. Cook and stir just long enough for them to warm a bit. Add lentils and enough water to cover by about an inch.
  • Bring to a boil, then turn heat down to medium-low so mixture bubbles gently. Cook, stirring until beans are soft, 20 to 30 minutes; add more water as needed to keep everything moist. When lentils are cooked to desired tenderness and mixture has thickened, stir in some salt and pepper, then taste and adjust seasoning. Serve, garnished with a dollop of yogurt and a little parsley.

Nutrition Facts : @context http, Calories 304, UnsaturatedFat 11 grams, Carbohydrate 33 grams, Fat 15 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 226 milligrams, Sugar 4 grams

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