1 tbsp olive oil 1 medium onion, chopped 1 celery rib, chopped 3 garlic cloves, minced 1/2 tsp dried basil 2 cups organic low-sodium chicken broth 1/2 tsp sea salt 1/4 tsp ground black pepper 1 cup sprouted green lentils, such as TruRoots
Heat the oil in a medium saucepan over medium-high heat. Add the onion, celery, garlic and basil; cook, stirring occasionally, until slightly softened, 4-5 minutes. Pour in the broth, salt and pepper and bring to a boil. Stir in the lentils, reduce heat to medium and cook 5 minutes. Remove from the heat, cover and let stand 8 minutes to allow lentils to become tender. Lentils will be slightly wet; drain if desired.
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