From  Monday, April 4th's Show featuring healthy herbs and spicesThis 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:

• onion
• celery
• garlic
• carrots

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 .... OLR - 040416 - Brad Dieter - Dr James Dowd - Shellie Gardner - Carb Back-Loading - Iodine - Healthy Spices