French Lentil Stew

Happy New Year!

What a wonderful year 2017 was, as I started my blog/website in February of 2017.  And then just a few short months later in September I opened up my home office and online appointments for health and wellness clients. It’s been a whirlwind of starting a business and all of what that entails, along with homeschooling my 2 growing boys, making sure my husband’s business Axel Co runs smoothly and trying to be the best wife, mom, sister, friend, and person I can be. It’s been a successful, increasing, NEW starts kind-of-year, but wonderful none-the-less.

I did my 30 Day Digestive Reset for the month of December and then indulged in my families home-cooked amazing rich meals the last week of the year. Now it’s back to my mostly plant-based lifestyle, although I am considering doing another 30 days of my Digestive Reset because of how much success I saw the first 30 days of doing it!

One of my favorite healthy, warming stews is using lentils. Lentils are high in iron, protein, zinc, and other amazing nutrients. When you are mostly plant based, eating foods rich in a plethora of nutrients is essential and lentils are a great way to get those in!

This French Lentil Stew is so creamy and savory. I love to make a big batch and eat it for lunch throughout the week. And I think every day it’s leftover, it tastes even better; which is the case for most stews and soups.

French Lentil Stew
(Gluten-Free, Dairy-Free, Vegan)

1/2 cup raw soaked cashews (just soak the cashews in some filtered water for a few hours and then drain)
2 cups of water
2 tbs avocado or coconut oil
1 large onion roughly chopped
4 large cloves of garlic
1 tsp of sea salt
1/2 bag baby carrots or 4 large carrots chopped
2 tsp cumin
1 tsp tyhyme
2 tsp turmeric
1 14 oz can of diced tomatoes or a carton of cherry tomatoes diced
1 cup lentils (any color) picked, soaked (overnight in filtered water and tbs acv), drained, and rinsed
4 cups of veggie broth
half head of rough torn kale de-stemmed
fresh pepper
-Blend your cashews and 1 cup of filtered water until creamy. Set aside.
-In a large pot, heat the oil over medium heat, Stir in the onion, garlic and some salt and saute until the onion is soft. Around 5 minutes.
-Stir in the carrots and cook another minute.
-Stir in the cumin, thyme and turmeric and let cook another minute.
-Add the tomatoes, lentil, broth, and last cup of water. Increase the heat to a boil and then reduce to a simmer, uncovered for 45 minutes or until carrots and lentils are tender.
-Stir in the cashew cream and kale. Add more salt and pepper to taste. Cook for just a few minutes until the kale is wilted.
-Serve!

I hope you enjoy the French Lentil Stew and that it warms your bellies this cold, winter season! 🙂 It looks like a lot of steps, but it really is simple and keeps for a four days in the fridge tightly sealed!

-Kasey