adapted from the Eat Clean Diet Cookbook by Tosca Reno 2007
1/2 C beluga lentils
1 snall onion diced
2 cloves garlic, minced
1.5 tsp olive oil
1 large carrot, coarsely chopped
1 rib celery, diced
1 large sweet potato, sliced
2 bay leaves
1/4 C wheat berries or wild rice
1/4 tsp dried thyme
1 C vegetable stock
salt and pepper
1. Prepare lentils according to package instructions.
2. In large skillet saute onion and garlic together for about 2 minutes in oil. Add remaining vegetables and bay leaves and continue to cook 5 minutes more. Add wheat berries or rice and stock and continue to cook for 35 minutes. If stew is too thick, add water.
3. Add cooked lentils. Cover and simmer another 15 minutes. Season with salt, pepper, and thyme.
4. Remove from heat and serve. This makes great left overs.