Don't let this recipe fool you. Even though the ingredient list is short, straightforward and very simple, the flavors are delicate, delicious and distinct.
Eat to Live by Joel Fuhrman M.D
1 cup lentils (one cup lentils for every 3 cups of water)
3 cups water
1/2 medium onion, finely chopped
1 teaspoon black pepper
1 teaspoon basil
3 tomatoes, chopped
1 stalk celery, finely chopped
Cook lentils in water for 30 minutes with onion, pepper, and basil.
Add tomatoes and celery and cook for an additional 15 minutes.
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Lisa's Lovely Lentil Stew