The Downing Clinic – Lentil Stew

 
2 medium 
Yellow onions (chopped)
4 cloves 
Garlic (chopped)
4
Carrots (sliced into 1 inch slices)
3 medium 
Potatoes (peeled) sliced into 1 inch cubes
1 tsp 
Cumin seed (dried or powered)
2 Tbs 
Vegetable bouillon (try Organic Gourmet)
4 dashes 
Bragg’s Amino Acids (optional)
2 cups 
Green lentils, rinsed
1 piece 
Khombu (dried seaweed) rinsed
1 tsp 
Japanese Tamari Soy Sauce (aged)
3 tbs 
Olive oil
4 cups 
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

 

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.

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