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
- Saute cumin seed in olive oil on medium heat for 2-3 minutes. Add onions and cook and stir for 5 minutes.
- Add garlic. Cook until onions are soft about 8-10 minutes.
- 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.
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.
