Gerson Lentil Stuffing

Gerson Holiday Recipes


6-8 Servings


  • 1 cup dried green, brown or French lentils
  • 4 cups purified water or Hippocrates Soup stock
  • 1 bay leaf
  • 3 cups Rye Bread crumbs
  • 1 small yellow onion, diced
  • 3-4 ribs celery, diced
  • 1 1/2 teaspoons finely chopped thyme
  • 1 tablespoon chopped parsley


  • Add lentils, 3 cups purified water (or Hippocrates Soup stock) and bay leaf to a small pot and bring to a boil. Once boiling, lower to a gentle simmer and continue to cook uncovered for 30 minutes.
  • Preheat oven to 350°F
  • Combine all remaining ingredients in a small bowl. Once lentils are cooked add them, along with any liquid left in the pot, and mix well. If the mixture seems dry, add a little bit of the remaining purified water (or Hippocrates Soup stock) and mix.
  • Place mixture in an oven-safe dish, cover and bake for 45 minutes.
  • Remove the cover and bake for an additional 15 minutes, allowing the top layer to become golden brown.
  • Remove from oven and let cool slightly before serving.

Recipe from the Gerson Therapy Cookbook


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Post by: Nicole Ferrer-Clement

Category: Blog, Diet, Nutrition & Recipes · Tags:

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