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Spanish Lentil Stew

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Adjust Servings:
1 lb or 450g brown lentils
4 large carrots, chopped
4 medium celery sticks, chopped
3 small yellow potatoes (skip if following Thyroid-GAPS diet)
1 bay leaf
2 tsp chopped fresh thyme or 4 teaspoons dry thyme
1 large yellow onion
4 tablespoons olive oil
4 cloves garlic, chopped
4 cloves garlic, chopped
3 tsp sea salt
1 lemon, juice
freshly ground black pepper
2 cups or 500g chicken stock
2/3 cup cilantro, chopped
1 cup parsley, chopped

Nutritional information

8 g
3.7 g
1.1 g
532 mg
3 mg

Spanish Lentil Stew

  • Non Veg
  • 25 mins
  • Serves 4
  • Easy


How to make Spanish Lentil Stew

  • It is recommended that you soak the lentils overnight – this is to remove the physic acid which is often a problem for people with digestive issues. If you are not experiencing digestive issues, rinsing the lentils will do.
  • Put the lentils in a pot with 10 cups of filtered water, add vegetables (carrots, sweet potato, celery) and bay leaf.
  • Bring water to boil and lower the heat to simmer for about 1 hour.
  • Meantime, sauté the onions in oil until soft, then add garlic and continue sautéing till brow.
  • Add the onions and garlic to your soup as it simmers.
  • Add chicken stock, lemon juice, cumin and salt in the last 15 minutes of cooking.
  • Turn off the heat and add cilantro and parsley.
  • Correct the seasoning with salt, pepper or cumin.


In Judaism, lentils are considered to be a food for mourners because of their round shape symbolizing the circle of life, and majority has grown with this mind set.

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