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Lentil Stew

Serves 4

2 cups dried lentils

6 cups water or stock

1/2 medium onion, finely chopped

1/8 teaspoon black pepper

1 teaspoon dried basil or fresh basil if available

3 large, ripe tomatoes, chopped or 1-14.5 oz can diced tomatoes

1 celery stock, finely chopped

Place the lentils, water, onion, pepper, and basil in a pot and simmer for 30 minutes.  Add the tomato and celery and simmer for an additional 15 minutes, or until the lentils are tender.

Adapted from the book "Eat to Live" by Joel Fuhrman, M.D.

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