Red Lentil and Quinoa with Vegetables and Cashew Cream
Ingredients
- 2 T olive oil
- 2 cups leeks chopped
- 2 cups sweet potatoes chopped
- 2 cups butternut squash chopped
- 3-4 cloves garlic minced
- 3 bay leaves
- 200 g red lentils
- 100 g quinoa
- 1300-1400 ml water
- 3 T nutritional yeast
- 3 handfuls kale chopped
- 1/3 t ginger powder
- 1 level t cardamom powder
- 2 t turmeric powder
- salt
Cashew cream
- 60 g cashews
- 100 ml unsweetened almond milk
Preparation
Soak cashews in water for 1 hour and drain
Place the drained cashews and almond milk in a high-powered blender and blend on high speed until smooth.
Rinse red lentils and quinoa well and let them drain thoroughly.
In a large pot, heat 2 T olive oil over medium heat.
Add chopped leeks, sweet potatoes, and butternut squash and cook for about 8-10 minutes while stirring constantly.
Add minced garlic and continue to cook for about 1-2 minutes.
Add red lentils, quinoa, water, and bay leaves, bring to a boil and season with salt, turmeric, ginger, and cardamom.
Cover, reduce heat to simmer, and cook on low for about 15 minutes.
Add cashew cream, nutritional yeast, and chopped kale, bring to a boil again and simmer on low for another 10-15 minutes until lentils and quinoa are tender and stew thickens.
Add more water if the stew is too thick.
Serve in a bowl and top with fried smoked tofu, roasted chickpeas, white and black sesame seeds, and thyme.
