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: