A comforting and hearty lentil-cashew stew, perfect for a cozy meal.
Dice the onion, carrots, and celery into small pieces.
Uniformly diced vegetables ensure even cooking and a consistent texture.
Heat a large pot over medium heat and sauté the diced vegetables until softened.
Stir frequently to prevent sticking and enhance the natural sweetness of the vegetables.
Add minced garlic, bay leaf, and dried thyme to the pot and cook for another minute.
Cooking the spices briefly releases their flavors into the dish.
Pour in the vegetable broth, lentils, crushed tomatoes, and diced tomatoes. Stir well.
Ensure the lentils are fully submerged in the liquid for even cooking.
Simmer the stew over low heat for 45 minutes, stirring occasionally.
Check the lentils for doneness; they should be tender but not mushy.
Stir in the cashews and cook for an additional 10 minutes.
Adding the cashews towards the end preserves their texture and flavor.
Season the stew with lemon juice and chopped parsley before serving.
Adjust the seasoning with salt and pepper to taste for a balanced flavor.
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