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Vegan Lentil Stew from Oh She Glows Every Day- Veggies Don'T Bite
Ingredients
  • ½ cup (125 mL) raw cashews , or ¼ cup plus 2 tablespoons (90 mL) raw sunflower seeds
  • 2 cups (500 mL) water
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • 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 ½ teaspoons (5 to 7 mL) fine sea salt , to taste, plus a couple pinches
  • 2 medium carrots, diced (1 heaping cup/275 mL)
  • 2 stalks celery, diced (¾ cup/175 mL)
  • 2 teaspoons (10 mL) ground cumin
  • 1 ½ teaspoons (7 mL) dried thyme
  • 1 teaspoon (5 mL) ground turmeric
  • 1 (14-ounce/398 mL) can of diced tomatoes , with juices
  • ¾ cup (175 mL) uncooked French green lentils , picked over and rinsed
  • 4 cups (1 L) low-sodium vegetable broth
  • 3 cups (750 mL) stemmed and chopped Swiss chard or kale leaves
  • Freshly ground black pepper
  • 1 to 2 teaspoons (5 to 10 mL) white wine vinegar , to taste
Steps
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