Lentil Stew

Lentil soup has all the benefits of the mighty powerfood lentils plus much more.  And it tastes great.

Ingredients:

1 large onion, chopped
3-6 garlic cloves, chopped
2 pieces celery, chopped
2 tsp almond oil or vegetable oil
1 cup green whole lentils: soak over night and cook according to directions here: Cooking Beans & Lentils
1 piece Kombu*
2 carrots, diced
3-5 tsp salt
1 tsp each of thyme and basil
3 tsp marjoram
Fresh parsley

Directions:

  1. Soak lentils overnight and follow instructions: Cooking Beans & Lentils (if you would like to have gas free lentils)
  2. Sauté onion, garlic and celery in oil.
  3. Add remaining ingredients.
  4. Simmer for 45 minutes, adding more water if necessary.
  5. Remove Kombu and chop; return to soup.
  6. Serve in bowls garnished sprigs of fresh parsley.

* Kombu is seaweed makes beans more digestible but you could easily leave it out.

More Delicious Stews & Soups:

                                 Warming Vegetable Stew with Peanut Butter

Warming Vegetable Stew with Peanut Butter

Red Lentil Soup

Pumpkin Soup

Get healthy tasty vegan gluten free recipes and useful lifestyle tips sent to you once a week, subscribe to the newsletter.

You can also learn how to plan and prepare super healthy meals with my 2-5-30 Healthy Diet Online Courses.

Copyright © Diana Herrington www.RealFoodforLife.com

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

14 Comments

  1. Debbie Cooper April 13, 2010 at 7:04 pm

    Thank you for the Lentil soup receipe! I had a friend a few years ago who used to make it but we are
    unfortunately no longer in contact and I never wrote down her receipe.  Thank you so much!

  2. Diana April 13, 2010 at 7:57 pm

    You are welcome Debbie, let us know how it works for you and what changes you make to it.

  3. Patt April 18, 2010 at 11:34 am

    Diana, if you are no longer cooking the "stew" with tomatoes, what are you using for the liquid?

  4. Diana April 18, 2010 at 12:06 pm

    Patt, it starts with the water the lentils are cooked in then "adding more water if necessary"

    BTW I added above: cooked with water cooked in – Not sure if that was the right way to say it.

  5. afke June 17, 2010 at 10:59 pm

    Lentils, like all legumes benefit from a good soaking.  Give the soaking water to your plants and rinse well. Be on the look out for little stones when you are cooking lentils and beans. ; French green lentils are a great substitute and double in size and volume when you soak and sprout them for a few days.; Soaked and sprouted lentils are cooked in 10 to 15 minutes. I prefer making a double portion and store ( or freeze) the left overs in glass mason jars.; Great recipe, Diana

  6. Diana June 23, 2010 at 6:23 pm

    Thank you Afke for your tips which I do too. I am still to post the "How to Cook Beans" article.

  7. Luis November 11, 2012 at 2:29 pm

    I wanted to say that I was almost 2 years without a job. After 25 years of loyal dedication to my work place , I was kicked out because of the economics.
    I went down so flat with money that I had to restructure my entire daily food intake and Lentils became the no. 1 and most frequent food on our table simply because we could not afford something else and, the Lentils came into our budget and we all survived.
    Still after I recovered, my entire family continued consuming Lentils….we learned to cook them in many ways. I will always be grateful to this little legume for helping me out and maintaining my whole family in excellent health ! 🙂

  8. afke November 11, 2012 at 3:04 pm

    Lentils are a go-to food for athletes also!

    Did you know that you can saute onions/veggies in water? You can always add the oil for flavour at the end of the cooking cycle. The debate on fats and heat continues to rage and baffle. Animal fats , yes we are talking LARD apparently are the least damaged by high heat. I’ll have an avocado on a Hemp-flax-chia Carrot crisp for lunch. I know that these EFA’s will polish my arteries and keep my brain happy too.

  9. Marie January 5, 2013 at 3:40 am

    So what is Kombu?

  10. Diana Herrington January 5, 2013 at 5:12 pm

    Good tip Afke, thank you!

    Marie, * Kombu is seaweed makes beans more digestible but you could easily leave it out. Thank you for your question because now I added a link above where you can read about Kombu.

  11. Janet January 8, 2013 at 6:29 pm

    I’m wondering why you cook the lentils first before putting the soup together?

  12. Diana Herrington January 9, 2013 at 12:07 pm

    Janet, the lentils take longer to cook and if you follow the specific directions for cooking lentils it makes them much more digestible. Especially you do not want to put in the seaweed before they are soft as the salt in it will stop the lentils from becoming soft.

  13. Lisa Spotswood February 15, 2013 at 10:28 am

    I grew up eating lentils & have never soaked them. Where do get green lentils? I have only used the brown & yellow.

  14. Diana Herrington February 18, 2013 at 1:16 pm

    Soaking the lentils makes them easier to digest.

    I find my green lentils in supermarkets and in health food stores. Hope you can find some.

Leave A Comment