Lentil and Kale Stew

  • Difficulty: Medium
  • 40 minutes
  • 2 servings

Use protein-rich green lentils and cashews for this comforting and warming vegan stew. While soaking the cashews in water will need about 2 hours, you’ll prepare this one-pot stew in just 40 minutes, so be prepared in advance with the cashews. Flavor this combo with thyme, cumin, and turmeric.

Ingredients Needed for Lentil and Kale Stew

    ¼ cup cashews
    ½ cup water
    1 tablespoon olive oil
    1 medium onion, diced
    2 garlic cloves, crushed
    1 teaspoon dried thyme
    1 teaspoon cumin powder
    2 teaspoons of turmeric
    1 medium carrot, sliced
    2 medium celery sticks, chopped
    2 medium tomatoes, peeled
    ½ cup green lentils
    4 cups of vegetable stock
    1 teaspoon balsamic vinegar
    4 ounces of kale, chopped

How to Make Lentil and Kale Stew

  1. Add the cashews and water to a smaller bowl and let them soak for 2 hours.
  2. Transfer them to a blender. Blend until smooth.
  3. Heat the olive oil in a cooking pot over low heat and add the onion. Cook and stir until tender.
  4. Add the garlic, season with thyme, cumin, turmeric, salt, and pepper. Stir all in.
  5. Add the carrot, celery, and tomatoes. Stir them in. Add the lentils. Cook and stir for 1 minute.
  6. Add the vegetable stock and balsamic vinegar. Stir in, then simmer for 30 minutes.
  7. Add the cashew blend and stir it in. Do the same for the chopped kale. Remove from heat and serve warm.

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