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Most stews take hours to cook, but this restorative dish, perfect for dinner or lunch, cooks up in a hurry. The plant-based recipe takes advantage of canned lentils and is loaded with nutritious, anti-inflammatory power foods.

Yields: 4 to 6 servings

1 Tbsp extra-virgin olive oil

1 onion, chopped

3 carrots, peeled and sliced

8 Brussels sprouts, halved

1 large turnip, peeled, quartered and sliced

1 garlic clove, sliced

6 cups vegetable broth

1 (15-oz) can lentils, drained and rinsed

1 cup frozen corn

1 tsp salt

¼ tsp freshly ground black pepper

1 Tbsp chopped fresh parsley

In a Dutch oven, heat the oil over high heat.

Add the onion and sauté until softened, about 3 minutes.

Add the carrots, Brussels sprouts, turnip and garlic, and sauté for an additional 3 minutes.

Add the broth and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 5 minutes.

Add the lentils, corn, salt, pepper and parsley, and cook for an additional minute to heat the lentils and corn.

Total cooking time is about 15 minutes. Serve hot.

Another tip: This soup is as versatile as it is simple. Feel free to use any kinds of beans or vegetables you have—it’s a great way to use up leftover vegetables at the end of the week. Store in a covered container in the refrigerator for a week, or in the freezer for longer.

Nutritional information per serving

(4 portions): calories: 240; total fat: 4g;

total carbohydrates: 42g; sugar: 11g; fiber: 12g; protein: 10g; sodium: 870mg

Excerpted from the book The Anti-Inflammatory Diet One-Pot Cookbook: 100 Easy All-in-One Meals, by Dorothy Calimeris and Ana Reisdorf.


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