Notes
- Keeps well in the refrigerator and tastes better the next day.
Ingredients
- olive oil 2 Tbsp
- carrots — diced 2 medium
- celery — chopped 2 medium stalks
- yellow onion — chopped 1 small
- garlic — minced 2 cloves
- dried oregano 1 tsp
- dried basil 1 tsp
- ground black pepper 1/2 tsp
- dry lentils 2 cups (385 g)
- crushed tomatoes 1 can (14.5 oz)
- vegetable broth 2 cups
- water 6 1/2 cups
Steps
- Heat the oil in a large soup pot over medium heat. Cook the carrots, celery, and onion, stirring, until the onion is tender.
- Stir in the garlic, oregano, basil, and pepper and cook for 2 minutes.
- Stir in the lentils and tomatoes, then pour in the broth and water.
- Cover and bring to a boil. Lower the heat and simmer for at least 1 hour, until the lentils are tender.
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