Lentil Dish

What you will need:

  • 3 small celery stalks
  • 3 small carrots
  • 1 small yellow onion
  • 1 tsp extra virgin olive oil
  • 1-2 tsp sea salt
  • 1 lb package of lentils
  • 1 tsp cumin

Instructions:

Scrub the celery, carrots and onions.

Chop onions into 1/2-inch cubes, celery and carrots into 1/4-inch cubes.

Heat pan on HIGH. Drizzle 1 tsp extra virgin olive oil to coat the pan.

Add onions. Keep them moving in the pan.

Once the onions become translucent, add carrots and celery.

Sweat the vegetables by letting the vegetables cook uncovered so the moisture in the pan can evaporate. Stir occasionally.

Add 1-2 tsp sea salt.

Once the vegetables are tender (about 5-8 minutes), add lentils. Mix. Turn to MEDIUM heat.

Add Mom’s Penicillin Chick Stock.

Add water to the pan to cover the contents in 1 inch of water.

Place lid on pan. Bring to a rapid boil. Then turn heat to LOW. Add 1 tsp cumin and let simmer for 30 minutes.

Turn the heat up to MEDIUM-LOW and partially cover with a lid to let the sauce readuce and thicken.

Cindy Says

  • You can never scrub bacteria or pesticides off of your produce. The best way to remove dirt and other particles is with a sponge. Throw your sponges in the dishwasher every evening to ensure you have nice, clean sponges!
  • Another nice addition to this dish is to add rutabaga when adding the carrots and celery. You can also add fresh sage, rosemary or thyme when the lentils are finished simmering.
Cindy Gershen About Cindy Gershen

Cindy Gershen (Founder & Vice Chair)
Cindy Gershen is a well-known and respected advocate for healthy living. Cindy opened the Sunrise Cafe & Bakery in 1981, serving comfort food 'like Mom used to make." The cafe quickly outgrew its location and Cindy opened the Sunrise Bistro as a full service sit-down restaurant to compliment the successful cafe. Sunrise is about giving the customer what they want, from healthy and wholesome menu options to smart recipes without added sugar and salt. After having a stroke in 2001, Cindy lost and has kept off over 90 pounds. She is passionate about sharing the lessons of healthy diet and exercise she has learned and condenses that information into simple, practical solutions that people can use everyday. She often speaks and demonstrates cooking with local businesses and organizations to share her tips for healthy eating and its effects on productivity in the workplace and school environment. Cindy spearheaded the Walnut Creek Wellness City Challenge in 2005. Cindy Gershen is married to Dr Lance Gershen and together have 8 children and presently 9 grandchildren and 2 on the way.