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.