Creamy Golden Lentil Stew

I have only been cooking with lentils for about 6 months. For some reason they just sounded kind of…..blah to me. I feel pretty lame about that now because not only are lentils incredibly nutritious but they are insanely delicious! I think my slight aversion to them was because I had only ever tasted them in salads and I wasn’t a huge fan. After making this Vegan Lentil Chili I immediately changed my mind and began searching for more lentil recipes. I found this Golden French Onion Lentil stew and needed to adapt it for our family. This stew is so savory and rich it tastes like it couldn’t possibly be healthy, but it’s chocked full of vegetables and protein.  Bonus points, my toddler devoured this.


  • 1/2 cup of raw cashews*
  • 2 cups water (divided)
  • 2 tbsp olive oil
  • 1 large sweet onion
  • 2 tbsp minced garlic
  • 1 tsp salt
  • 2 medium carrots; peeled and chopped
  • 2 stalks of celery; chopped
  • 2 tsp cumin
  • 1.5 tsp dried thyme
  • 1 tsp turmeric
  • 1 (14oz) can of diced tomatoes; with juices
  • 3/4 cup green or brown lentils
  • 4 tsp Better than Bouillon Vegetable base + 4 cups water
  • 3 cups kale; chopped
  • 1 tsp white wine vinegar
  • Ground pepper to taste

*For nut allergies omit one cup of water and cashews and replace with 1.5 cups of coconut milk


An hour before you begin cooking place the cashews in a small bowl and cover with boiling water. Cover bowl and allow to soak. After an hour place the the cashews and 1/2 a cup of water into a blender and blend until smooth. Set aside.


Prepare all of the vegetables ahead of time.

In a large pot add the oil, onion and garlic. Saute for 5-6 minutes until the onions are translucent and soft.  Add the carrots and celery, continue to cook for another few minutes.


Add the cumin, turmeric, and thyme. Stir until combined.


Add the diced tomatoes with their juices, lentils, broth, and remaining water. Bring to a boil and then reduce heat to medium and allow the stew to simmer for 35 minutes until the lentils are tender.


Stir in the cashew cream and the kale. Add salt, pepper and the vinegar. Cook for a few minutes to allow kale to wilt and serve. This is a great stew to serve with a crusty bread.




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