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Here’s What You’ll Need

1 cup (140g) raw cashews

2 cups (480ml) water

1 onion

4 cloves garlic

4 celery stalks

4 medium carrots

¾ cup (140g) red lentils

3 cups (720ml) vegetable stock (or bone broth)

4 x 14 oz. (400g) canned chopped

tomatoes

4-6 tsp. Moroccan spice blend of

choice

¼ tsp. ground cayenne pepper

⅛ tsp. ground pepper

¼ tsp. salt

¼ tsp. ground cinnamon

lime juice (optional)

freshly chopped coriander (optional)

Make It

Place the cashew into a bowl, cover it with water, and allow it to soak overnight in the fridge.

When ready to make the soup, drain the cashews and place them into a blender. Add one cup of water and blend until smooth.

Chop the onions, carrots, and celery and crush the garlic cloves. Heat 1 tablespoon of vegetable stock in a saucepan and gently sauté the onions, carrots and celery for 2 minutes. Then add in the garlic and stir for a further minute.

Pour in the chopped tomatoes, vegetable stock, 4 teaspoons of Moroccan spice blend, cayenne pepper, salt, ground pepper, cinnamon, and lentils. Mix well and bring to a boil. Reduce the heat and allow to simmer for 15 minutes.

Taste the stew and add more Moroccan spice blend if needed. Pour the cashew cream into the stew and allow it to simmer on low for another 5-10 minutes until the lentils have softened.

Divide the stew between 4 bowls and serve with a squeeze of lime juice, freshly chopped coriander and tomatoes.

This recipe comes from Adita’s Quick & Healthy Family Recipes. If you are interested in this book or any of her others, go to www.AditaLang.com/publishing

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Adita Lang works with individuals and groups to maximize their health through exercise, nutrition, sleep, and happiness. Programs include Coaching, Speaking Events, and Corporate Wellness. Feel free to email us for more information: Info@AditaLang.com