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

Brown Lentil Stew With Corn and Green Peas

By 3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5(3)
This lentil stew recipe is just about throwing a few ingredients into pot, adding water, grating a carrot while the stew is cooking and mixing it in at the end with some coconut milk. It doesn't get any easier.
Prep: 5 mins Cook: 25 mins Total: 30 mins
Gluten Free Low Sugar Soy Free

Ingredients

Ingredients

  • 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
Plant-Based Nutrition Certificate

Instructions

Instructions

  • 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

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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