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, partially 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.