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Lentil Stew

Category: Soup

Difficulty: Easy

Prep Time: 0 hr 20 min  

Cook Time: 0 hr 30 min  

Servings: 6 cups

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1 cup raw lentils soaked for 6-8hrs or overnight
2 large carrots thinly sliced
2 stalks celery chopped
1 large onion chopped
3-5 cloves garlic chopped
1 tbsp olive oil
1 14 ounce organic tomato can or jars/frozen
1/4 tsp cumin powder
1 tsp coriander seeds
1/2 tsp celtic salt
1/4 tsp black pepper
3 tbsp apple cider vinegar
2 strips seaweed kombu
1 tbsp miso
6 cups water


1. In a saucepan over medium heat, combine all the ingredients and cook for 30 minutes, until all the ingredients are soft.

Note: The addition of the seaweed kombu will aid in the digestion of the lentil.
Lentils, a small but nutritionally mighty member of the legume family, are a very good source of cholesterol-lowering fiber. Not only do lentils help lower cholesterol, they are of special benefit in managing blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein—all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up—not out.

Interview with Dr. William Davis, Author of Wheat Belly: Is Now Yours For Free!