• 4 Tbsp olive oil, rice bran oil or avocado oil
  • 1/2 cup finely chopped carrots
  • 1 large onion, peeled and finely chopped
  • 6 cloves garlic, minced
  • 2 ribs celery, washed and finely chopped
  • 1.5 cups lentils, well rinsed
  • 1/2 tsp dried thyme
  • 1 – 28oz. can whole tomatoes
  • 4 cups low-sodium, low fat chicken or vegetable stock (gluten free if necessary)
  • sea salt and fresh ground black pepper to taste
  • 2/3 cups low-fat yogurt (optional)
  • 1/5 lbs. brown rice pasta, rice noodles, soba noodles, or buckwheat noodles
  1. Heat oil in a large skillet over medium heat.
  2. Add carrots, onions, garlic and celery.
  3. Cook 5 minutes or until vegetables are soft.
  4. Add lentils and thyme. Continue cooking a few minutes more, stirring until lentils are coated.
  5. Add tomatoes to lentil mixture, breaking them up a bit.
  6. Add 4 cups chicken/vegetable stock or water. Bring mixture to a boil.
  7. Reduce heat, cover and simmer, stirring occasionally. The lentils are done when they start to soften a little.
  8. Season with sea salt and ground black pepper. Add yogurt if using immediately.
  9. Meanwhile have a large pot of water ready. Add sea salt, 2 Tbsp olive oil and bring to a boil. Add pasta and cook till soft. Toss with lentil sauce