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Block 0
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28
gram
garlic
320
gram
onion
1
teaspoon
salt
Block 1
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200
gram
carrot
90
gram
celery
Block 2
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2
teaspoon
cumin
1.5
teaspoon
dried thyme
1
teaspoon
turmeric
Block 3
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411
gram
canned crushed tomatoes
4
cup
vegetable broth
1.25
cup
water
0.75
cup
lentil
Block 4
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0.5
teaspoon
black pepper
1
teaspoon
white wine vinegar
300
gram
kale
Block 5
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0.75
cup
water
0.5
cup
cashew
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Process cashews and water 2x on timer 6
0
Saute onions garlic and salt until softened. Add carrots and celery and cook for another 5 minutes. Stir in the spices and heat until fragrant
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Add diced tomatoes with their juices, lentils, broth and water. Bring to a low boil and simmer 30-35 minutes until lentils are tender
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Stir in the cashew cream, salt, pepper, vinegar and kale. Cook for 3-4 minutes until the kale is wilted
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