Chef Michael Smith’s Golden, French Lentil Stew
By Chef Michael Smith on April 5, 2017
This golden-hued stew is remarkably rich and creamy, thanks to the addition of a dairy-free cream base that can be either nut or seed based. Turmeric gives this stew its joyful, rich color, not to mention anti- inflammatory benefits; curcumin, one of the compounds in turmeric, has been shown to help reduce swelling and inflammation.
When I was developing this recipe, I tested the stew with both cashew and sunflower seed cream, and both versions work beautifully. It’s a friendly recipe for those with tree nut allergies (provided you can still eat sunflower seeds). The stew is spiced with dried thyme and cumin, and it packs a hefty portion of greens (Swiss chard or kale—your choice!) and other hearty vegetables like carrot and celery. The French green lentils hold their shape well and add a lovely, chewy element, but feel free to use green or brown lentils if that’s all you can find. The stew will just be thicker, since green and brown lentils break down a bit more.
