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Chock full of vegetables this stew is satisfying and hearty. Lentils originated in the Middle East and are one of mankind's oldest foods. Unlike Esau I would not give up my birthright for a bowl of lentils and a bread loaf (Genesis 25:34) but this soup is well, stew-pendous! It's based on a recipe from The Daniel Plan Cookbook by Warren, Amen & Hyman 2014, but with additional flavorings we like to add in soups and stews.

Prep time:
Cook time:
Servings: 6


Cost per serving $0.73 view details


  1. Heat olive oil in large soup pot over medium heat. Saute onions and garlic until tender.
  2. Add mustard seeds and stir until they begin to pop. Add cumin, turmeric, coriander and red pepper flakes and saute 1 minute.
  3. Add carrot and cauliflower and stir to coat. Add lentils and water or broth; bring to a boil. Reduce heat to low, cover and simmer until lentils are soft. Add tomato, broccoli and salt. Simmer 5 more minutes. Add additional water or broth if needed for consistency. Taste for seasoning and add, if desired, 1-2 tablespoons of butter, and/or 1-2 teaspoons Better-Than-Bouillon Chicken paste, and/or 1 tablespoon tomato paste.
  4. Just before serving stir in lemon juice; sprinkle servings with parsley or cilantro.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 360g
Recipe makes 6 servings
Calories 214  
Calories from Fat 49 23%
Total Fat 5.55g 7%
Saturated Fat 0.75g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 225mg 9%
Potassium 614mg 18%
Total Carbs 30.39g 8%
Dietary Fiber 14.1g 47%
Sugars 3.0g 2%
Protein 12.03g 19%


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