From Eat to Live: The Revolutionary Formula for Fast and Sustained Weight Loss by Dr. Joel Fuhrman

1 cup lentils to 3 cups water
1/2 medium onion, chopped fine
3 large, ripe tomatoes, chopped
1 stalk celery, chopped fine
1 teaspoon black pepper (optional)
1 teaspoon basil

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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