Ingredients
2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
400 g diced tomatoes (canned)
2 cups vegetable broth
1 teaspoon dried oregano
1 cup lentils, rinsed
Salt and pepper to taste
Method
1. Heat the olive oil in a large pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic, diced carrot, and celery. Cook for another 5 minutes, stirring occasionally.
4. Pour in the diced tomatoes, vegetable broth, and add the dried oregano. Bring to a boil.
5. Reduce the heat and add the lentils. Simmer for 25-30 minutes or until lentils are tender. Season with salt and pepper before serving.
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