An easy, healthy Persian take on lentil stew.  Lentils, tumeric, cinnamon and garlic make this a true super food!  High in fiber, complete protein and very filling.


  • 1c green lentils
  • 3-4 cups of stock (vegetable, chicken or both)
  • 1 medium yellow onion, diced
  • 1-2 medium cloves of garlic (diced or crushed)
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1/2 tsp tumeric
  • 1 tsp cinnamon
  • 1/2 tbsp salt
  • 1/2 tsp pepper


  • Heat butter and oil in pot over medium heat
  • Add diced onions and saute gently until translucent (10-12 minutes)
  • Add garlic, salt and tumeric and continue to sautee for another minute.
  • Add lentils and 3c of stock to pot and stir often until you bring to a boil
  • simmer for 45 minutes-stirring so that nothing sticks and add more stock if needed
  • Add in cinnamon. Taste and adjust seasoning if needed
  • The dish is done when consistency is a thick soup
  • Can be served with greek yogurt or eaten alone for a complete meal!

About mandyfitness

fitness trainer and certified nutritionist ISSA Certified Personal Trainer ISSA Certified Sports Fitness Nutritionist MS Biology Clemson graduate student of Biology (Summer 2016) Spinning instructor Group Fitness instructor
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