One-Pot Lentil & Chikpea Bowl

Ingredients:

Stew:

-1 onion, finely sliced
-4 garlic cloves, finely diced
-1tsp coriander in powder
-1tsp cumin in powder
-1tsp turmeric in powder
-Chilli flakes (to taste)
-1tsp salt
-2-3 bay leaves
-1 tin of plum tomatoes + 1/2 of the tin filled with water
-1tbsp tomato paste
-1 tin of lentils of your choice
-1 tin of chickpeas
-550ml water with vegetable stock 
-1 tbsp tamari/soy sauce
-Juice of 1/2 a lemon
-Olive oil q.b.
-50g nutritional yeast (optional)

Cream:

-60g soaked cashews (min 2h)
-Juice of 1/2 a lemon
-1/2tsp salt
-1 garlic clove
-65ml water
-2tbsp nutritional yeast (optional)

To Serve:

-2 slices of sourdough bread (or pasta/cooked grains)
-Sesame seeds (or other seeds of choice)
-Handful of fresh herbs of choice

Preparation:

The night before, soak the cashews in water.
If you forget to do this, soak them at least 2h before starting to prepare the meal.
If you forget to do this, soak them while you are preparing the stew, and just before starting to make the cream, boil them until soft.

Heat olive oil in a big pan.

Fry the onion on low to medium heat with a pinch of salt until caramelised (around 5-7min).

Add and sauté the garlic for around 3min.

Add the spices and cook until fragrant. If needed, add more olive oil to the pan.

Add the tomato paste and the plum tomatoes. Fill the tomato tin halfway with water, swill around to catch all the tomato juice inside, and add to the pan.

Start breaking the tomatoes using a wooden spoon.

Add the drained and rinsed chickpeas and lentils to the pan, and mix well.

Add in the stock, and nutritional yeast (if using).

Turn the heat to high and let everything boil. When boiling, reduce the heat, cover the pan, and let it cook for 20min.

While the stew is cooking, add all the cream ingredients into a blender and blend everything until you have a thick cream.

Check your stew once in a while and stir it.

Once everything is ready, let the stew cool down a bit, and add the lemon juice and the tamari/soy sauce to it.

Finally, mix into the stew the cream and serve with sourdough bread and seeds on top.

Enjoy!