Creamy Lentil And Kale Stew
Recipe type: stew, comfort food, lentils, soup
Cuisine: vegan, paleo, whole30, vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 8
This vegan, paleo-friendly stew is so creamy that you won't believe it's dairy-free. This one's a keeper... I'll be eating it all winter long!
  • ½ cup raw cashews
  • ½ cup water
  • 2 Tbs extra-virgin olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, smashed
  • sea salt and black pepper, to taste
  • 2 stalks celery, thinly sliced
  • 2 carrots, peeled and thinly sliced
  • 1 tsp dried thyme
  • 2 tsp turmeric powder
  • 2 tsp cumin
  • 1 14.5 oz can diced tomatoes
  • ¾ cup dried french green lentils
  • 4 cups vegetable broth
  • 1-1/2 cups water
  • 2 cups cleaned kale, torn into pieces
  1. Blend the cashews with ½ cup water in a blender until smooth and creamy (I used my Vitamix -- I'm not sure how creamy this would get with a regular blender).
  2. In a large soup pot, heat the oil.
  3. Add the onion, garlic, celery, and carrots to the oil. Season with salt and pepper.
  4. Saute, stirring often, until the veggies are starting to soften, about 6 minutes.
  5. Stir in the thyme, turmeric, and cumin, and stir 1 minute.
  6. Pour in the tomatoes, lentils, broth, and 1-1/2 cups water.
  7. Bring the mixture to a boil, then reduce the heat and simmer, uncovered 30 minutes.
  8. Stir in the kale and the cashew cream and cook an additional 10 minutes.
  9. Ladle into bowls and serve with your favorite crusty bread (I used paleo toasted bagels) or a nice crisp green salad.
  10. Enjoy!
Recipe by Kitchen of Youth at