Tomato Lentil Stew

A better pic to come … This hearty, healthy, vibrant and gluten-free meatless meal is full of phytonutrients, like lycopene, best known for its prostate cancer preventive and cardiovascular heath. Curcumin found in Turmeric has antioxidant, anti-inflammatory and cancer fighting compounds. Serve over quinoa for an extra protein punch. Play around with spices, you may like more, may like less. Double recipe and freeze. It’s that good. How I wish I was eating it now!


  • 3/4 cups Dry green lentils
  • 1 tbsp Coconut oil
  • 1/2 Onion
  • 2 cloves Garlic
  • Strained tomatoes glass jar
  • 1/4 tsp Turmeric
  • 1/4 tsp Cumin
  • 1/4 tsp Coriander
  • 1 dash Chili powder to taste
  • Salt and pepper to taste
  • 1 1/2 cups Quinoa
  • 7 cups Water
  • Fresh cilantro or parsley


  • Cook quinoa.
  • Cook lentils in pot on stovetop. Boil 4 cups water then reduce heat to a simmer, add lentils. Cover but leave a slit in lid and simmer for 35 minutes until tender checking around 25-30 minutes to prevent overcooking.
  • While both are cooking, sauté coconut oil, garlic and onion on medium heat in iron skillet or other stove top pan until onion is golden brown, about 5 minutes.
  • Drain lentils and add lentils, tomato, turmeric, cumin, coriander, chili powder, pepper, salt and turn heat down to low-medium.
  • Simmer for 15-20 minutes until stew thickens.
  • Serve stew over quinoa and garnish with cilantro or parsley