Lentils + Mirepoix = Magic

So, if you haven't guessed, I don't really know what to call this meal, but we love it, so here goes:

2 carrots

2 stalks of celery

1 onion

1 tsp. Italian Seasoning

1/2 lb. of lentils

1 3/4 c. water

Olive Oil

Balsamic Vinegar

Usually I sauté the carrots, celery, and onion in a little oil or butter. But in the spirit of Fuhrman-ism, I water-sautéed the veggies, carrots first, for several (maybe 7-8) minutes, then the onions and celery, until they were tender and had that beautiful brightness of being perfectly cooked. At that point I added the lentils, which I had been soaking for the afternoon, in an effort to decrease the phytic acid, but that's not really necessary. Cover it all with water add a little salt if you wish, and let it cook for about thirty minutes.

The lentils and vegetables should be tender when done. This is great plain, with a little pepper, but divine drizzled with olive oil and balsamic vinegar. You don't need much. Seriously, drizzle. Slow drizzle.

This serves four as a side dish, two as a main dish.