Our Lunch- Lentil Recipe

I can’t believe our cleanse will be complete on Thursday.  It feels like it has flown by!  Now that we are over the hump and feeling all the great results, we plan to make this more of a lifestyle.  In fact, JB is extending his cleanse, and will continue on a strict plan for at least 2 more weeks after Thursday.  It has been so nice to have an excuse to consistently cook healthy meals at home and enjoy them as a whole family.  A friend and patient, Heather, shared a lentil/brown rice crockpot recipe with me a while back.  I will post her recipe at then end, but I wanted to share what I did with her recipe today.  I didn’t have time to wait for our lunch to cook several hours, so I stole her idea and added/subtracted a few things here and there.  JB and I both loved the result!

Lentils and Veggies

3 celery stalks

1 medium onion

2 carrots

2 tbsp of coconut oil

4 cups of chicken or veggie stock

2 cups of lentils (I used brown)

8oz. of organic tomato sauce

2 bay leaves

1/2tsp of dried basil

1/4tsp of oregano

1/4tsp thyme

2 garlic cloves (pressed or chopped)

sea salt/pepper to taste

Sautee chopped onions, celery and carrots in coconut oil until softened.  Add stock to veggies and then add rinsed lentils.  Bring to a boil.  Add tomato sauce and spices, reduce heat and cover to cook on low for 30minutes.  Serve over brown rice.

Here is Heather’s crockpot version:

Lentil Rice Casserole
blend together in crockpot and let sit overnight for optimal health

3 cups water + 1 T soy sauce
3/4 cups lentils
3/4 cup brown rice
1 T dried minced onion or one small onion chopped
1/2 t basil
1/4 t oregano
1/4 t thyme
1/4 t garlic
1 t salt or to taste

cook on low for 4-6 hours, on high for 4.  Since it doesn’t go bad sitting out, I plug it into a timer if I’m going to be gone all day so that it comes on around 1 and is ready for dinner around 6.  Can also bake in the oven at 300 for 2- 2 1/2 hours.

And, here’s what my version looks like: