Golden Lentil & Collards Stew
I love a good stew.
Especially when that stew is filling and full of nutrients that will compliment my hormones! Soups and stews are the easiest ways to pack it all in (aside from my beloved smoothie bowls). I am not lying when I say this is one of my favorite stews ever! It is so simple and delicious; we have made it several times already this year!
I have been buying these large bags of Collard greens from Nature’s Greens lately and absolutely love them and their standards! Their collards come already stemmed and chopped for you.. let me hear your hallelujah because we all know how fun that process can be!
Will and I have honestly just been enjoying them sauteed with olive oil, bell pepper, onion and garlic but when you have that big of a bag, you can get creative and make more! So, instead of reaching for the little bunch of collard leaves in the store that will last a serving or two, look for these Nature’s Greens bags! My husband, Will, eats for about 3-4 people each meal so this bag saves us time and money! To learn more about them and their greens, click here for their website full of recipes and information about their farms!
This stew is perfect for our hormones with many estrogen balancing foods like carrots and celery as well as cashews and collards that fit in perfectly to support us in the follicular phase of our cycles! If you need a refresher on the phases of your cycle click here!
GOLDEN LENTIL & COLLARDS sTEW:
½ cup raw unsalted cashews
2 cups water
2 tbsp extra virgin olive oil
1 large yellow or sweet onion, diced
4 large garlic cloves minced (or 2 tbsp)
1 tsp pink himalayan sea salt plus a few pinches for taste
2 medium carrots sliced (one heaping cup)
2 stalks celery, diced
2 teaspoons ground cumin
2 tsp dried thyme
1 tsp ground turmeric
1 14-ounce can of diced tomatoes with the juice
¾ cup uncooked sprouted green lentils
4 cups low sodium vegetable broth
3 cups of stemmed and chopped collard greens from Nature’s Greens
Freshly ground pepper for taste
1-2 teaspoons of white wine vinegar, or to taste
1. Put the cashews in a bow land cover with water. Soak for 2 hours or overnight. For a quicker soaking method, cover with boiling water for 40 minutes, keeping them covered in water) Then, drain and rinse the cashews. Transfer them to a high speed blender or food processor with ½ cup of water and blend until creamy and smooth. Set the cashew cream to the side.
2. In a large dutch oven, heat the olive oil over medium heat. Stir in your onion, garlic and a few pinches of salt. Saute until your onions are soft. Stir in your carrots and celery and cook for another few minutes. Stir in the cumin, thyme, and turmeric until combined.
3. Add the diced tomatoes with the juice, lentils, broth, and remaining water (if you like a more liquidy soup) I omit the water sometimes for a thicker stew! Increase the heat a bit to a low boil. Once it starts to boil, bring the heat down to medium and simmer for about 20-30 minutes or until the lentils are tender.
4. Stir in your cashew cream sauce and your collards. Add salt, pepper, and vinegar to taste. Add just a bot of vinegar at a time since it can quickly overwhelm a recipe.
5. Cook for a few more minutes until your collards are wilted, then serve!
Feel free to change it up and get creative! Soups and stews are easy since we don’t have to be perfect at them!