CREAMY MOROCCAN STEW

Ingredients

• 90 g Cashews, raw, soaked for 4 hours
• 540 ml Water
• 3/4 pcs Onion
• 3 clove Garlic
• 3 stick Celery stalk
• 3 pcs Carrot
• 110 g Lentils, dry
• 370 ml Vegetable broth, bouillon or consomme, low sodium
• 300 g Canned tomatoes, crushed
• 0.2 g Cayenne pepper
• 1 pinch Sea salt
• 1 pinch Black pepper, ground
• 1/4 tsp Cinnamon, ground
• 1 pcs Lime, cut in wedges
• 4 g Coriander (cilantro) leaves, fresh
• 1 tbsp Moroccan spice blend, MRSJP

Method

1. Place the cashew into a bowl, cover with water and allow to soak overnight in the fridge, or for at least 4 hours.
2. When ready to make the soup, drain the cashews and place them into a blender. Add one cup of water and blend until smooth.
3. 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.
4. 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.
5. Divide the stew between bowls and serve with a squeeze of lime juice, freshly chopped coriander and tomatoes.