lentils motley stew

By Robin Youkillis

Cooking Time: 70 minutes

Yield: 4-6 servings


1 cup red lentils, rinsed

4 cups stock

1 cup chickpeas, cooked

1 onion, diced

2-3 parsnips

2 cups butternut squash, cubed

2-3 cloves garlic, or more to your taste

2 tablespoons cumin

1 tablespoon curry powder

1 tablespoon coriander

salt and pepper

juice of one lemon


Place the lentils in a pot with 4 cups of stock

Bring the liquid to a boil and skim off any foam with a spoon.

Chop parsnips, onion, squash and garlic. Add them to the pot with the cumin, curry and coriander.

Cover, reduce to a simmer and cook for 1 hour, stirring occasionally. The more you stir, the creamier it will be. Half way through, add the cooked chickpeas, and any cooked animal protein, if desired

At the end, season with salt and pepper and garnish with lemon and/or chopped parsley or cilantro

About Robin Youkillis:

Robyn Youkilis, AADP, a board certified Wellness Expert, founder of Your Healthiest You, television host of the LIVE talk show Veria Living Live on Veria Living TV, and creator of The Rockstar Roadmap, was coined by Pure Wow as “the busy ladies health coach”, supporting busy guys and gals on their journey to becoming the healthiest that they can be.