The Downing Clinic - Lentil Stew 2 4 cloves 4 3 1 tsp 2 Tbs 4 dashes 2 cups 1 piece 3 tbs 1/4 tsp 4 cups medium Yellow onions (chopped) Garlic (chopped) Carrots (sliced into 1 inch slices)   medium Potatoes (peeled) sliced into 1 inch cubes Cumin seed (dried or powered) Vegetable bouillon (try Organic Gourmet) Bragg's Amino Acids (optional) Green lentils, rinsed Khombu (dried seaweed) rinsed   Japanese Tamari Soy Sauce (aged) Olive oil   Water   1 Saute cumin seed in olive oil on medium heat for 2-3 minutes. Add onions and cook and stir for 5 minutes. 2 Add garlic. Cook until onions are soft about 8-10 minutes. 3 Add 4 cups of water, bouillon, lentils, carrots, potatoes, seasonings, khombu and partly cover and simmer for 40 minutes or more until lentils are soft and vegetables are cooked. May need to add more water. Khombu may be chopped and eaten with the stew.   Servings: 6 Yield: 6 - 1 1/2 cup servings Nutrition Facts (approximate) Nutrition (per serving): 315.8 calories; 21% calories from fat; 7.5g total fat; 0.0mg cholesterol; 44.4mg sodium; 799.6mg potassium; 45.9g carbohydrates; 21.5g fiber; 7.4g sugar; 24.4g net carbs; 18.9g protein.