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Stuff these simple stewed lentils into a pita with some fresh tomato and Greek yogurt for an energy-boosting lunch.

Whole Living, April 2011

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Yield:
Makes 2 cups
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Ingredients

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Directions

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  • In a medium saucepan, bring to a boil lentils, shallot, garlic, bay leaf, and enough water to cover ingredients by 2 inches (about 5 cups). Reduce heat and simmer until lentils are tender, about 20 minutes. Drain liquid and return lentils to pan. Season with salt and pepper. Stir in vinegar and olive oil.

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