Creamy Lentil Stew Mmmmm

Another GREAT recipe...so creamy and delicious WOW.

1 cup green lentils

1/4 cup oil

1/2 cup chopped onion

2 cloves

1 small piece of a cinnamon stick

1 bay leaf

1 one inch piece of ginger, peeled and minced

1 clove garlic, minced

1 1/4 cups tomato, chopped

1/2 tsp salt

2/3 cup raw cashews

2/3 cup water

Cook the lentils in 2 cups water bring to a boil and then simmer for about 40 minutes until tender and all the liquid is absorbed. I add a piece of Kombu (to help the beans not be so gassy :) Heat the oil in a large skiller. Add the onion and cook until caramelized and reddish brown, being careful not to burn.

Add the cloves, cinnamon stick, bay leaf and fry for 2 minutes.

Add the ginger and garlic and cook another 2 minutes.

Add the tomatoes and salt and cook until slightly reduced, about 5 minutes.

Stir in the lentils.

Blend the cashews in a blender and slowly add the water until it is all combined and a rich cream. Stir into the lentils.

YUMMY!! Serves 4 or when I'm eating it ONE :)