Lentil Vegetable Stew


  • 1-1/4 cups lentils, rinsed
  • 4 cups vegetable or chicken broth, divided
  • 1 cup water
  • 2 cups peeled and cubed sweet potatoes
  • 1/2 cups chopped onions
  • 1/2 cups chopped celery
  • 2 minced garlic cloves
  • 2 tsp. Braggs Amino Acids
  • 2 tsp. cumin
  • 1 tsp coriander
  • 1-1/2 cups zucchini
  • 1-1/2 cups broccoli floret
  • sea salt to taste


  • In a large pot or dutch oven, combine lentils with 3 cups broth and bring to a low boil. Reduce heat to medium-low, partially cover the pot, and simmer until lentils are barely tender, 20-30 minutes.
  • Add remaining 1 cup broth, water, sweet potatoes, onion, celery, garlic, Braggs and spices and cook,┬ápartially covered, for about 40 minutes on medium heat. Add more broth or water if soup seems to thick. Taste and adjust seasonings as desired.
  • Add zucchini and broccoli, and heat another 10 minutes until vegetables are tender. Serve hot.