Ingredients:
- 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
Directions:
- Heat oil in a large skillet over medium heat.
- Add carrots, onions, garlic and celery.
- Cook 5 minutes or until vegetables are soft.
- Add lentils and thyme. Continue cooking a few minutes more, stirring until lentils are coated.
- Add tomatoes to lentil mixture, breaking them up a bit.
- Add 4 cups chicken/vegetable stock or water. Bring mixture to a boil.
- Reduce heat, cover and simmer, stirring occasionally. The lentils are done when they start to soften a little.
- Season with sea salt and ground black pepper. Add yogurt if using immediately.
- 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
