Place the cashew into a bowl, cover with water and allow to soak overnight in the fridge.
When ready to make the soup, drain the cashews and place them into a blender. Add one cup of water and blend until smooth.
Chop the onions, carrots, and celery and crush the garlic cloves. Heat 1 tablespoon of vegetable stock in a saucepan and gently sauté the onions, carrots and celery for 2 minutes. Then add in the garlic and stir for a further minute.
Pour in the chopped tomatoes, vegetable stock, 4 teaspoons of Moroccan spice blend, cayenne pepper, salt, ground pepper, cinnamon, and lentils. Mix well and bring to a boil. Reduce the heat and allow to simmer for 15 minutes. Taste the stew and add more Moroccan spice blend if needed. Pour the cashew cream into the stew and allow it to simmer on low for another 5-10 minutes until the lentils have softened.
Divide the stew between 4 bowls and serve with a squeeze of lime juice, freshly chopped coriander and tomatoes.
To add in more calories, carbohydrate and protein, serve over a bed of cooked quinoa.
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