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This recipe was originally found at ohmyveggies.com.

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Golden French Lentil Stew

Prep Time

25 min

Cook Time

45 min

Total Time

1 hr 10 min

Ingredients

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12 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 sweet onion or yellow, diced, or 2 leeks, cleaned and thinly sliced (about 2 cups/500 mL)
4 large cloves garlic minced (2 tablespoons/ 30 mL minced)
1-1 12 teaspoons (5 to 7 mL) fine sea salt to taste, plus a couple pinches
2 medium carrots diced (1 heaping cup/275 mL) [I used four
2 stalks celery diced (3/4 cup/175 mL) [I used three]
2 teaspoons (10 mL) ground cumin [I used more]
1 12 teaspoons (7 mL) dried thyme [I used YL eo]
1 teaspoon (5 mL) ground turmeric [I used more]
1 (14-ounce/398 mL) can diced tomatoes with juices [I used Pomi tomatoes in a carton]
34 cup (175 mL) uncooked French green lentils picked over and rinsed [I used French lentils]
4 cups (1 L) low-sodium vegetable broth [I used this the first time and low sodium free range chicken broth the second]
3 cups (750 mL) stemmed and chopped Swiss chard or kale leaves
Freshly ground black pepper
1-2 teaspoons (5 to 10 mL) white wine vinegar to taste

Directions

Visit ohmyveggies.com to view the directions for this recipe.

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