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Red Lentil Stew

Red Lentil Stew

Nutritional analysis per serving: calories 223, carbohydrates 32.1 g, fiber 14.8 g, protein 12.8 g, fat 5.6 g, cholesterol 0 mg, sodium 350 mg, calcium 75 mg.

Red Lentil Stew Recipe

Red-Lentil-Stew

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  • Yield: 6 Servings
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Nutritional analysis per serving: calories 223, carbohydrates 32.1 g, fiber 14.8 g, protein 12.8 g, fat 5.6 g, cholesterol 0 mg, …

Ingredients

Instructions

  1. Heat the olive oil in a large soup pot on medium heat. Sauté the onions and garlic until tender. Add the mustard seeds and stir until they begin to pop. Add the other spices and sauté 1 minute. Add the carrot and cauliflower and stir to coat. Add the lentils and water and bring to a boil.
  2. Reduce to low and simmer until the lentils are soft, about 25 minutes. Add the tomato, broccoli, and salt and continue to simmer 5 more minutes. Just before serving, stir in the lemon juice and sprinkle with parsley or cilantro.

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.