Ingredients:
- 1 cup dry lentils (rinsed)
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 can of diced tomatoes
- 4 cups vegetable broth (or water with seasoning)
- 1 bay leaf Salt and pepper to taste
- 1 tbsp olive oil
Instructions:
- In a large pot, heat olive oil over medium heat.
- Add the onion, carrots, and celery.
- Sauté for 5-7 minutes until softened.
- Add garlic and sauté for another 1-2 minutes.
- Stir in the lentils, diced tomatoes, vegetable broth, and bay leaf.
- Bring the mixture to a boil, then lower the heat and simmer for 25-30 minutes or until the lentils are tender.
- Season with salt and pepper to taste.
- Remove the bay leaf before serving.