Reprinted from The Blood Type Diet Website (

Lentil Stew


A quickly prepared, hearty vegetarian stew that satisfies as a complete meal, with an 'I Want More!...' quality. This is also my 'Chicken Soup', consumed at the slightest tickle, it works for me as a preventative of whatever is going around. The only down side of this recipe is that I can't stop eating it!

  • 2 large onions, chopped
  • 2 large carrots, sliced round
  • 1 head of garlic
  • 1 package (16 ounces) lentils
  • 1-2 Tablespoons olive oil
  • 1 teaspoon each marjoram, thyme or to taste (Bell's Seasoning may substitute for Marjoram & Thyme)
  • sea salt to taste
  • water
  • 1/4 cup red wine
How to make it:
  1. In a crock pot, stock pot or dutch oven saute onions and carrots in a large fry pan or dutch oven with olive oil until the onions are translucent. I like to leave them just a little bit crunchy. It's okay if they turn a little caramel in color on the edges but do not brown the onions.
  2. In the meantime peel and cut the garlic cloves in half or quarters to release the flavor. (it's very good, but not necessary to use all the cloves in a head of garlic, but I use as many as I can--time permitting.) Let garlic saute with the onion and carrot mixture for about 2 minutes, then add about a teaspoon each of thyme and marjoram and add about 2 teaspoons of sea salt.
  3. Test and add salt to taste if needed, after lentils are done, before the last 15 minutes of cooking.
  4. Mix and let it cook for another 2-3 minutes.
  5. Mix in the lentils, and let them warm.
  6. Scoop the whole mixture into a crock pot if using one (you can use a regular pot, but it requires more frequent stirring.) cover with water up to about 4-5 inches from the top. Cover and cook on high for 45 min. or until lentils are done.
  7. Stir in 1/4 cup of red wine, and let it simmer for about 15 more minutes. Serves 4-6.


  8. This recipe does not have to be very precise, ingredients can be adjusted according to taste.