Lentils, Cashew Cream Sauce & Sauteed Vegetables

I’ve been having a hankering for lentils lately. I like to get my protien from as many different plant-based sources as possible and it’s been awhile since I’ve had lentils. I thought the lentils would be a nice pairing with a sauteed mushrooms and onion red-wine reduction, contrasted with a creamy cashew-based sauce. The results were superb. The beauty of this dish is in versatility of serving. I started simple, layering the lentil base with the cashew sauce and sauteed vegetables on top. For lunch the next day, I mixed the whole thing together and ate it with spelt crackers. And for round three, I’m going to try making a patty out of it and frying it in olive oil. Wish me luck!

What you need

• 1 Tbsp olive oil
• 1 cup lentils
• 2 cups vegetable broth
• 1 cup cashews
• 2-3 Tbsp olive oil, divided
• 1/2 cup hot water
• 2 Tbsp braggs amino acid
• 2 Tbsp lemon juice
• 1 cup mushrooms (button, cremini, etc)
• 1 small onion, quartered and sliced
• 1 clove garlic, minced
• 3 Tbsp red wine
• 1 tsp sherry vinegar
• 1 tsp molasses
• 2 celery stalks, sliced
• 1 cup fresh spinach

How to make it

I like to simplify things by cooking lentils in the rice cooker. The same way you cook rice. Start by adding a Tbsp of olive oil to the bottom of the rice cooker to prevent the broth from sticking or burning on the bottom. Then add lentils and broth and cook.

While the lentils are cooking, make cashew cream sauce in a food processor or blender. Add cashews and pulverize. Then slowly add hot water while blending. Add braggs and lemon juice and salt if desired. Check your sauce consistency at this point. If you’d like it thinner, add more hot water. Thicker, add more cashews. Blend until very creamy.

Now it’s time for sauteeing vegetables. Start by adding the remaining olive oil to a pan over medium-high heat. Add mushrooms and cook for 3-5 minutes, until softened. Add onions a cook for another 5 minutes. Add garlic and cook for another 2 minutes. Add red wine, sherry vinegar and molasses. Blend well. Cook for about 5 minutes, until liquid is mostly evaporated. Add celery and cook for another 2 minutes. Add fesh spinach and cook for another minute.

Layer ingredients and serve. Enjoy!

Tags: healthy, non-dairy, vegan