Midday Fix: Dr. Ian Smith’s SHRED diet

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s


  • Debbie

    I'd like a copy of the recipe Dr. Ian Smith made this morning on WGN tv, the lentil & brown rice soup. Thanks very much.

  • Shredder

    TOTAL TIME: 60 MINUTES SERVINGS: 8 300 CALORIES 1 ½ cups red lentils, rinsed 2 celery stalks, chopped ½ onion, chopped 1 medium carrot, peeled and chopped 1 teaspoon dried oregano ½ cup brown or white rice ½ cup fresh parsley leaves, chopped 1 cup chopped tomatoes 10 cups vegetable or chicken stock Salt and pepper to taste Combine all ingredients in a large soup pot. Bring to a boil, then reduce heat to low. Cover pot and cook for 45 minutes or until lentils are soft. Adjust salt and pepper to taste and serve.

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.