From Monday, April 4th’s Show featuring healthy herbs and spices
This is a super-easy dish that can stand on it’s own or is nicely complemented with a slice of sprouted grain bread and butter.
No soaking is required so this is a great dish for those nights when you can’t think of anything to cook and a day or two leftover in the fridge just improves the flavor so it makes a great lunch.
Step 1: Dice and saute in olive or coconut oil:
Step 2: Add and stir together
- 3 cups vegetable stock
- 1 cup sorted and rinsed lentils – red, green or brown
- Palm full (about 1-2 teaspoons each) of dried thyme and/or oregano
Step 3: Cover and simmer 15-20 minutes testing your lentils to make sure they are just tender
Step 4: Add
- A can of organic diced tomatoes
- Salt and pepper to taste
Step 5: Simmer for another 10 minutes
Optional: Top with greek yogurt and a sprig of cilantro or fresh herb
After trying this recipe a couple of times consider adding diced celery, changing the spice profile to curry powder with cayenne for a little heat or try and addition of Herbes de Provence in lieu of the thyme and/or oregano.
Listen to the entire show ….