I love lentils, they are warming, easy to cook, and simple to make a meal out of, particularly for lunchtimes. Plant based food helps to reduce inflammation, and this meal is low on the glycemic side helping you to balance your blood sugar. With all the coughs and colds going around currently I’ve added 2 drops of doTerra Oregano Essential Oil, which is a great way of helping to ward away any lingering bacteria and another great way to build immunity.
1 tsp coconut oil
1 chopped onion, I used a really very large one that made me cry!
1 stick of celery
1 green pepper chopped
1 carrot chopped
1 pinch of hijiki
125g red lentils
1 cube of organic vegetable stock
dried basil to taste
2 drops of doTerra oregano essential oil
2 large fresh tomatoes chopped
2 tblsp tomato puree
Heat up the coconut oil in a pan and add the onion cooking it until translucent. Add the vegetables and seaweed and cook for about 5 minutes.
Add the lentils and add the stock cube and 200ml of water., add the herbs and oregano oil. Bring to the boil and then put on a low simmer with a lid on, cook for 35 minutes until the lentils have bulked out, and the vegetables are soft.
Easy! Just eat it!
