Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons olive oil
  • 1 pound green or brown lentils
  • 1 large onion (chopped)
  • 4 cloves garlic (chopped)
  • 1 tablespoon oregano
  • 1 teaspoon ground cumin
  • 6 celery stalks (chopped)
  • 3 carrots (sliced)
  • 6 cups vegetable stock (or chicken for a non-vegitarian option)
  • 1 (14 oz) can crushed or chopped tomatoes with juice
  • 2 tablespoons tomato paste
  • A good handful of fresh parsley (chopped)
  • salt and pepper to taste

Instruction

  • In a large bowl, soak the lentils using one part dried lentils two parts boiling water and allow to sit for 15 minutes before draining.
  • In a large stockpot on medium heat, sauté the onions in the olive oil until translucent - about 10 minutes.
  • Add the garlic and cook another minute. Add the oregano, cumin, celery, and carrots and sauté for 5 more minutes.
  • Add the stock, tomatoes, tomato paste, parsley, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 45 minutes - 1 hour, or until the lentils and vegetables are cooked through.
  • Season with salt, taste to check for seasoning, and adjust as needed before serving.