• Lentil Stew

    1 vote
    Lentil Stew
    Prep: 20 min Cook: 35 min Servings: 6
    by Salad Foodie
    391 recipes
    Chock full of vegetables this stew is satisfying and hearty. Lentils originated in the Middle East and are one of mankind's oldest foods. Unlike Esau I would not give up my birthright for a bowl of lentils and a bread loaf (Genesis 25:34) but this soup is well, stew-pendous! It's based on a recipe from The Daniel Plan Cookbook by Warren, Amen & Hyman 2014, but with additional flavorings we like to add in soups and stews.


    • 2 tablespoons olive oil
    • 1/2 onion, diced
    • 2 tablespoons minced garlic
    • 2 teaspoons mustard seeds
    • 1 teaspoon cumin
    • 1 teaspoon turmeric
    • 1/2 teaspoon coriander
    • 1/4 to 1/2 teaspoon red pepper flakes, or to taste
    • 1 carrot, diced
    • 2 cups cauliflower, cut in small florets
    • 1 1/4 cups lentils (red, brown or yellow all fine)
    • 6 cups water or chicken broth
    • 1 cup diced tomatoes
    • 2 cups broccoli, cut in small florets
    • 1/2 teaspoon salt
    • 1 tablespoons lemon juice
    • Chopped fresh parsley or cilantro for top garnish


    1. Heat olive oil in large soup pot over medium heat. Saute onions and garlic until tender.
    2. Add mustard seeds and stir until they begin to pop. Add cumin, turmeric, coriander and red pepper flakes and saute 1 minute.
    3. Add carrot and cauliflower and stir to coat. Add lentils and water or broth; bring to a boil. Reduce heat to low, cover and simmer until lentils are soft. Add tomato, broccoli and salt. Simmer 5 more minutes. Add additional water or broth if needed for consistency. Taste for seasoning and add, if desired, 1-2 tablespoons of butter, and/or 1-2 teaspoons Better-Than-Bouillon Chicken paste, and/or 1 tablespoon tomato paste.
    4. Just before serving stir in lemon juice; sprinkle servings with parsley or cilantro.

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