Lentil Stew

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Lentil Stew
Red lentil soup.jpg


Lentil Stew [1] [2] is a good incorporation of vitamin E and calcium that tastes great.


  • 1 small kabocha squash, quartered and seeded
  • 2 cups baby carrots, washed
  • 1 medium Hawaiian sweet onion, thinly sliced
  • 1 (2 inch) piece of fresh ginger, thinly sliced
  • 3 tbsp extra-virgin olive oil
  • 1/4 tsp Celtic sea salt
  • 1 tsp ground cinnamon
  • 1/8 tsp cayenne pepper
  • 1 cup red lentils
  • 1 cup green or yellow lentils
  • 2 (1 inch) pieces kombu
  • 3.5 cups water
  • 1 cup vegetable broth
  • 1/2-3/4 cup unsweetened hemp or almond milk
  • freshly ground black pepper


  1. Warm oven to 400 degrees F.
  2. Use parchment paper to line a rimmed baking dish.
  3. Place short sides of the squash face down on sheet.
  4. Place carrots, onion and ginger together in a bowl.
  5. In the bowl include oil, sea salt, cinnamon and cayenne then toss together.
  6. Pour vegetables onto the baking pan with the squash.
  7. For ~43 min roast veggies, should be able to pierce vegetables with ease.
  8. Clean and wash lentils.
  9. Place cleaned lentils and kombu with water and vegetable broth in soup pot.
  10. Do NOT add salt.
  11. Bring pot to boil.
  12. Reduce heat to low to simmer for ~40 min.
  13. Cool roasted vegetables for ~5 min.
  14. Peel off squash skins and discard.
  15. Puree roasted vegetables.
  16. Slowly add in the hemp or almond milk to the pureed vegetables.
  17. Season with pepper to taste.
  18. Include the puree to the lentils.
  19. Heat through and serve.


  1. Hagman, Bette (1990). The Gluten-Free Gourmet Living Well Without Wheat. Henry Holt and Company, Inc.. pp. 145. ISBN 0-8050-1210-9. 
  2. Keough, Kelly (2011). The 100 Best Gluten-Free Recipes for your Vegan Kitchen. Ulysses Press. pp. 92. ISBN 978-1-56975-872-4.