This gluten-free, vegan/vegetarian-friendly stew recipe is one of many recipes from my first-ever complete health AND nutrition lifestyle program, my 4 Week Fitness Commitment Challenge.


Yield: 10 cups.
Servings: 5 x 2 cup servings.
Prep Time: 12 min.
Cook Time: 60 min.



3 Tbsp olive oil or coconut oil
1 cup chopped yellow cooking onion
3 cloves garlic, minced
3 carrots, peeled and chopped
3 parsnips, peeled and chopped
6 – 8 brussels sprouts, tough ends
removed, finely chopped
4 fist-sized cooking potatoes,
peeled and chopped
1 tsp ground cumin
Pinch cayenne pepper
1 tsp ground coriander
1 tsp ground turmeric
1 tsp ground ginger
4 cups water or low-sodium chicken
or vegetable stock
1 cup dry green lentils
2 tsp unrefined sea salt
3 bay leaves



1.) Heat oil in large Dutch oven on medium heat.
2.) Add all chopped vegetables and cook until soft.
3.) Add all spices (except salt) and continue cooking until fragrant.
4.) Reduce heat and add broth,lentils, sea salt and bay leaves.
5.) Cover and reduce heat to simmer. Cook for 45 to 60 minutes. Stew is done when lentils are cooked. Serve hot over cooked brown rice or enjoy as is.