Breakfast Challenge Lentil Stew

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1 pound
dried lentils
1 cup
tomato sauce
8 cups
chopped vegetables (celery, onions, zucchini, mushrooms, kale, cualiflower, parsnips, carrots)
1 tablespoon
broth base (such as Better Than Boullion)
1 tablespoon
coconut oil (or high quality fat of choice)
2 tablespoons
curry paste
1 cup
salsa (no added sugar)
salt (to taste)


Rinse lentils and place in large pot with oil. Cover with water, plus one inch more. Bring to a simmer. While simmering, add the tomato sauce, chopped vegetables and broth base. Add water as needed so lentils do not dry out. 

Simmer until lentils are tender. Pink lentils take 20 mins or so; green lentils may take up to an hour. If you like more zing, add curry paste and/or salsa during the simmering. Salt may not be needed if you are using broth so taste before you add it. (Recipeā™¦213)