Spring Lentil Vegetable Stew

Spring Lentil Stew

Lentils are a super energizer packed with protein and fiber.  Turmeric is a root that can also be consumed as a dried spice.  Combining black pepper with turmeric helps make these compounds up to 1000 times more bioavailable or absorb-able. So enjoy some food synergy with this hearty yet healthy meal. 


  • 1 bag 16oz green lentils
  • 6 cups L water
  • 32 oz L vegetable broth
  • 1 package/12-16 oz mushrooms
  • 1 box/15 oz baby spinach
  • 2 Tbsp coconut or olive oil
  • 2 cups brown rice (dry) plus 4 cups/1 L water
  • 3 shallots
  • 2 cloves garlic
  • 1/2 cup kale
  • ½ cup cashews
  • 2 tsp ground turmeric
  • 2 tsp cumin
  • 1 tsp coriander
  • ¼ tsp cayenne pepper
  • 1 tsp chili powder
  • sea salt and black pepper to taste



  1. Rinse lentils
  2. Cook rice on stove or in rice cooker. Add 2 cups rice and 1 tsp ground turmeric and a pinch of salt and black pepper to 4 cups water.
  3. Finely chop kale, mushrooms, spinach, garlic, shallots and cashews. set aside kale and cashews for garnish.
  4. Heat oil in pot over medium heat.
  5. Add onion, garlic and mushrooms sauteing for approximately 6-8 minutes
  6. Add lentils, broth, salt, pepper, cumin, coriander, chili powder, cayenne and remaining turmeric .
  7. Simmer for 40-50 minutes until lentils are tender, adding water as needed to maintain desired thickness
  8. Serve over rice and garnish with kale and cashews.