Swami Shiva Shakti’s Syrian Stew


4 cups Veggie Broth

1-13 ounce can Coconut Milk

1 cup red lentils

1-28 ounce can crushed tomatoes

3 carrots

2 handfuls green beans

1/2 head cauliflower

1 bunch broccoli

1-2 red bell peppers

4 zucchini

3 Tablespoons Coconut Oil

1/2 onion

8 garlic cloves

2 teaspoons ground cumin

2 teaspoons turmeric

1/2 teaspoon ground cardamom

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1 fresh jalapeno pepper or

…1 Tablespoon pickled jalapeno pepper & 1 Tablespoon of

jalapeno pepper pickling brine

1 lemon, squeezed

4 handfuls greens, such as, spinach/chard/kale

1 Tablespoon Braggs Aminos


A.  In a large pot, bring veggie broth, coconut milk and crushed toma-
toes to a boil & then, add red lentils. Reduce heat to low & cook for 15
B.  Meanwhile, chop these veggies, adding them to the lentil broth in
this order, as they are being chopped: first, the carrots, then green beans,
then cauliflower, then broccoli, then red bell pepper, then zucchini.  Allow
veggies to cook in lentil broth on low heat until tender,…
(approximately 10-20 mins.).

C.  As veggies are cooking in the lentil broth, chop onion & garlic. In fry
pan saute onion first, then add the garlic. (I prefer to use coconut oil to
saute). When onion & garlic are translucent, then add these spices for 1
more minute & stir as they are “roasting”. These are the spices: cumin,
turmeric, cardamom, salt, black pepper, cinnamon & cloves. Set aside.

D.  When veggies are tender, remove the pot from the stove, leaving the
lid on the pot. Add sauteed onion, garlic & spices to the veggie/lentil broth & stir
altogether. Then add lemon juice, Braggs Aminos & the greens, (chard/spinach).
Stir again and be sure to again put the lid on the pot.

E.  Serve when greens are wilted.

F.  Note: You may use any fresh veggies you have on hand to make this stew.
I would definitely keep the carrots, garlic and greens, though.