Recipes » Soups » Brown Lentil Stew With Corn and Green Peas
T. Colin Campbell Center for Nutrition Studies
Brown Lentil Stew with Corn and Green Peas Recipe


  • 2 Tbsp onion flakes
  • 2 tsp garlic flakes or 1 tsp garlic powder
  • 1 tsp vegetable broth powder
  • 1 tsp curry powder
  • 1 cup lentils, soaked
  • ½ cup corn (fresh or frozen)
  • 1 cup peas (fresh or frozen)
  • A few splashes of light coconut milk
  • 2 carrots, coarsely grated
  • 1 tsp turmeric
  • Black pepper to taste


  • 1. Soak lentils for 6-8 hours. Then drain and rinse.
  • 2. Throw onion and garlic flakes, vegetable broth powder, curry powder, peas and corn, and lentils into a pot.
  • 3. Add enough water to barely cover the ingredients and mix well. Bring to boil and simmer for 15-20 minutes. It’s ready when the lentils are done.
  • 4. While the stew is cooking, grate 2 carrots and put aside.
  • 5. When the stew is done, add coconut milk and grated carrot and mix well.
  • 6. Let the stew cool a bit and then add the turmeric and black pepper.

Cooking Tips

  • 1. To shorten the cooling process, divide the stew between plates and add turmeric and black pepper to individual portions.
  • 2. Garnish with coriander, parsley, thyme or sage.
  • 3. Add nutritional yeast for a cheesy flavor

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