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Stew, Brown Lentil-Corn-Green Peas

Brown Lentil-Corn-Green Pea Stew Recipe


I prefer quick and filling lunches that I could also eat in smaller portions. That’s why I concentrate on legumes and starches when preparing lunch. There’ll be just a bit of veggies to accompany lentils or beans. I have my huge salad bowl with plenty of veggies for dinner.

Soak time: 6 – 8 hours


  • 2 tbsps. onion flakes
  • 2 tbsps. garlic flakes or 1 tsp. garlic powder
  • 1 tsp. broth powder
  • 1 tsp. of your favourite curry powder
  • 200g (7oz) brown lentils, soaked
  • ½ cup corn, canned or frozen
  • 1 cup frozen green peas


  • a few splashes (about 35g, 1.2oz) of coconut milk
  • 2 carrots, coarsely grated
  • 2 tsps. (not heaped) turmeric
  • black pepper to taste


  1. Soak lentils for 6-8 hours. Then drain and rinse.
  2. Throw onion and garlic flakes, broth powder, curry powder, frozen peas and corn, and rinsed lentils into a pot. If you use canned corn, rinse it first.
  3. Add enough water to cover the ingredients and mix well. Bring to boil and simmer for 15-20 minutes. It’s ready when the lentils are done.
  4. While the stew is cooking, grate 2 carrots and put aside.
  5. When the stew is done, add coconut milk and grated carrot and mix well.
  6. Let the stew cool a bit and then add the turmeric and black pepper.
  • Method: Boiling

Keywords: brown lentil stew

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