Lentil Stew
Prep time
Cook time
Total time
Serves: 4 servings
  • 1 lb or 450g brown lentils
  • 4 large carrots, chopped
  • 4 medium celery sticks, chopped
  • 3 small yellow potatoes (skip if following Thyroid-GAPS diet)
  • 1 bay leaf
  • 2 teaspoon chopped fresh thyme or 4 teaspoons dry thyme
  • 1 large yellow onion
  • 4 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 2 teaspoons cumin seeds, roasted and ground
  • 3 teaspoons sea salt
  • 1 lemon, juice
  • freshly ground black pepper
  • 2 cups or 500g chicken stock
  • ⅔ cup cilantro, chopped
  • 1 cup parsley, chopped
How To Make
  1. It is recommended that you soak the lentils overnight – this is to remove the phytic acid which is often a problem for people with digestive issues. If you are not experiencing digestive issues, rinsing the lentils will do.
  2. Put the lentils in a pot with 10 cups of filtered water, add vegetables (carrots, sweet potato, celery) and bay leaf.
  3. Bring water to boil and lower the heat to simmer for about 1 hour.
  4. Meantime, sauté the onions in oil until soft, then add garlic and continue sautéing till brown.
  5. Add the onions and garlic to your soup as it simmers.
  6. Add chicken stock, lemon juice, cumin and salt in the last 15 minutes of cooking.
  7. Turn off the heat and add cilantro and parsley.
  8. Correct the seasoning with salt, pepper or cumin.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/brown-lentil-stew/