Lamb and Lentil Stew

1 pound organic dried lentils

½ pound cubed organic, free-range lamb (or beef or chicken...or use leftover cooked meat. For a meat-free version, substitute root vegetables)

3 cups chopped organic tomatoes, with juice

6 cups organic, free-range chicken stock or vegetable stock

1 Tablespoon organic balsamic vinegar

2 stalks organic celery, chopped

2 or 3 organic carrots, chopped

2 organic potatoes, peeled and diced

1 large organic onion, chopped

3 cloves organic garlic, minced

2 teaspoons dried rosemary

1 teaspoons dried thyme

2 bay leaves

sea salt and black pepper to taste

¼ cup fresh chopped organic parsley

¼ cup crumbled feta cheese, for garnish

Directions at thankyourbody.com

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