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Golden French Lentil Stew
Source
Prep Time25 min |
Cook Time45 min |
Total Time1 hr 10 min |
Ingredients
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 | 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 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) [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 1⁄2 | 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] |
3⁄4 | 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 |
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