Index

Lentil Stew

Hearty and healthy, this stew keeps in the fridge for 4-5 days, and can be frozen.

Ingredients

• 1/8 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon ground cumin
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ½ teaspoon fine sea salt or pink Himalayan salt
• 2 large onions, cut chopped
• 2 garlic cloves, finely chopped
• 2 celery stalks, diced
• 1 carrot chopped
• 1 potato, cubed
• ¼ cup soy sauce, I use gluten free Tamari
• 6 cups vegetable broth
• 1 can diced tomatoes
• 1 ½ cups brown lentils
• 1 teaspoon of salt 
• Freshly ground black pepper

Cilantro or parsley chopped as garnish

Vegan sour cream as garnish (optional)

Instructions

Combine dried herbs and salt in a small bowl.  Heat a large soup pot over medium heat. Add onions and dry saute for 2 minutes until no longer raw.  Stir in the rest of the raw vegetables, half of the seasoning mix and the soy sauce and cook, stirring frequently for about 7 minutes until the mixture begins to brown, adding a few tablespoons of water if the mixture begins to stick to the pan.

Add 6 cups of vegetable broth, can diced tomatoes, the lentils and the rest of the seasoning mixture. Bring to a boil over high heat, then reduce the heat and slow simmer with the lid askew for 50 minutes. 

May cook in the Instant Pot. Saute vegetables on saute setting, add all other ingredients and set on high pressure for 6 minutes with natural release.

By Lifestyle Medical Lifestyle Medical is a primary care practice with a mission to ignite hope for a healthy, flourishing life. We are dedicated to empowering you to make healthier lifestyle choices, so you can reduce medications, restore energy and regain freedom from chronic diseases.