Breakfast Challenge Lentil Stew

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1 pound
dried lentils (pink take 20 minutes, green can take over 45 minutes)
8 ounces
can of plain tomato sauce
8 cups
chopped vegetables (frozen is fine) (celery, onions, zucchini, mushrooms, kale, cualiflower, parsnips, carrots)
24 ounces
Prepared Broth (Chicken or Vegetable or Your Choice)
1 tablespoon
oil (high quality fat of choice)
2 tablespoons
curry paste (Or 1 teaspoon curry powder)
1 cup
jared salsa (no added sugar)
salt (to taste)



  1. Thinly coat a large pot with oil.
  2. Rinse lentils and place in the large pot with oil.
  3. Cover broth, plus one inch more. Add more water if you need to.
  4. Bring to a simmer. While simmering, add the tomato sauce, chopped vegetables.
  5. Simmer until lentils are tender. Pink lentils take 20 mins or so; green lentils may take up to an hour.
  6. If you like more zing, add the curry paste and/or salsa during the simmering.
  7. Salt may not be needed, taste before you add it.
  8. Add water as needed so lentils do not dry out.