More lentils please! This is delicious and easy to make!
2 Tablespoons Olive oil
1/2 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
salt & pepper
1/2 teaspoon dried thyme
1 cup beluga lentils
1 3/4 cups vegetable stock
1 Tablespoon Champagne Vinegar
2 Tablespoons chopped Italian parsley
- Heat olive oil over medium heat in a saucepan and add onions, carrot, celery, and salt until vegetables are softened and onion is translucent. About 10 minutes.
- Reduce heat to low and add thyme and pepper. Stir in lentils until well coated. Add vegetable stock and bring to a gentle simmer.
- Reduce heat to low, cover and cook, until the lentils are tender and have absorbed all the liquid, about 35 minutes. Remove from heat and stir in champagne vinegar and parsley. Season with salt and pepper to taste.
September is National Recovery Month. We are hosting a yoga class open to all levels in support of the Trini Foundation. The Trini Foundation is a non-profit organization dedicated to bringing the life-changing practice of Ashtanga yoga to those struggling with drug and alcohol addiction. Their mission is to provide yoga as a tool to aide in the recovery process and help those who are suffering maintain long term sobriety.