Our family ate a lot of lentils during my growing-up years and I liked them much better than boiled soy beans! Often I double the recipe and freeze the leftovers for later. 


  • 1 cup lentils, yellow or red, washed carefully (Best if soaked in water overnight, rinse and drain in the morning)
  • 2 cups water or vegetable broth
  • 2 Tbsp chicken-style seasoning or equivalent
  • 1 onion, quartered
  • 1 carrot sliced
  • 1 cup diced celery
  • 2 Tbsp chia seeds
  • 1 tsp Indian curry
  • 1 tsp garlic powder or granules
  • ½ tsp sea salt
  • ½ tsp ground ginger
  • ½ tsp turmeric
  • ¼ tsp cumin
  • Pepper to taste


Place vegetable broth and quartered onions in a blender and blend until smooth.

Add sliced carrot and pulse until chopped.

Pour into a large saucepan.

Add all remaining ingredients and bring to a boil.

Simmer until soft.


Pour into small individual bowls.

Garnish with tiny cubes of jicama, fresh parsley, or low-fat sour cream, and serve as a side dish

If you like tomatoes, you can add 4 cups of fresh diced tomatoes and serve as a thick stew over cooked basmati rice.