1 c. lentils (dry)
2 - 2 1/2 c. water
1/2 med. onion, chopped
1 tsp. basil
2 tbsp. oil
3-4 tbsp. apple cider vinegar
3-4 tbsp. honey
1 tsp. salt

Cook lentils 1/2 hour and then add onions and cook another 15 minutes. After 45 minutes, if most of the water is not cooked out or absorbed by the lentils, remove the lid and let lentils finish cooking for another 10 to 15 minutes until most liquid is gone and lentils are fully cooked and tender. Add oil, seasonings, and extras. Cook 5 to 8 minutes more. Lentils should look like a very thick soup or stew. Serve with 2 whole grain for complete protein.