White Wine Lentils With Mustard & Thyme
Method:
Soak the cashews for at least 2 hours, then drain. Blend the cashews, nutritional yeast and water until completely smooth and creamy, then set aside. Heat the olive oil in a large saucepan over medium heat. Sauté the diced shallots until translucent and soft, 6-7 minutes. Add the thyme and garlic and cook until fragrant, about 1 minute. Pour in the white wine, bring to a strong simmer and let the alcohol cook off for a minute. Stir in the lentils and vegetable stock. Bring to a boil, lower to a simmer, cover and cook until the lentils are tender and most of the liquid is absorbed, about 25 minutes, stirring now and then. Stir in both mustards and the cashew cream. Season well with salt and pepper and stir in the chopped parsley.
Ingredients:
- cashews 0.33 (cups)
- nutritional yeast 1 (tsp)
- olive oil 1 (tbsp)
- shallot 2 (pieces)
- fresh thyme 1 (tbsp)
- garlic 2 (cloves)
- white wine 120 (ml)
- lentils 1 (cups)
- vegetable stock 2 (cups)
- dijon mustard 1 (tbsp)
- grainy mustard 1 (tbsp)
- salt 1 (pinch)
- black pepper 1 (pinch)
- fresh parsley 0.25 (cups)
