Our family ate a lot of lentils during my growing-up years and I liked them much better than boiled soy beans! Often I double the recipe and freeze the leftovers for later. 

Ingredients

• 1 cup lentils, yellow or red, washed carefully (Best if soaked in water overnight, rinse and drain in the morning)
• 2 cups water or vegetable broth
• 2 Tbsp chicken-style seasoning or equivalent
• 1 onion, quartered
• 1 carrot sliced
• 1 cup diced celery
• 2 Tbsp chia seeds
• 1 tsp Indian curry
• 1 tsp garlic powder or granules
• ½ tsp sea salt
• ½ tsp ground ginger
• ½ tsp turmeric
• ¼ tsp cumin
• Pepper to taste

Preparation

Place vegetable broth and quartered onions in a blender and blend until smooth.

Add sliced carrot and pulse until chopped.

Pour into a large saucepan.

Add all remaining ingredients and bring to a boil.

Simmer until soft.

Serve

Pour into small individual bowls.

Garnish with tiny cubes of jicama, fresh parsley, or low-fat sour cream, and serve as a side dish

If you like tomatoes, you can add 4 cups of fresh diced tomatoes and serve as a thick stew over cooked basmati rice.