INGREDIENTS
1.5 cups of lentils
1 sweet onion, diced
4 garlic cloves, minced
4 large carrots, thinly diced
1 stalk celery, diced
1 (15 oz) can of diced tomatoes
1 tbsp oregano
3 bay leaves
Salt & pepper
For Serving: (optional) brown rice, grated Parmigiano Reggiano (use vegan cheese to maintain a vegan dish), hot sauce

INSTRUCTIONS
1. Rinse lentils, removing any rocks.

2. Sauté your mirepoix (onion, carrots, and celery) until tender. Add garlic and sauté for another minute.

3. Add lentils, tomatoes, oregano, salt, pepper, and bay leaves. Fill the pan with water until it’s a few inches above the mixture.

4. Bring to a boil, then simmer for 1-3 hours. If the lentils absorb too much broth, add water as needed.

5. Serve with a scoop of brown rice. For added flavor, sprinkle with grated Parmigiano Reggiano and a dash of hot sauce. Enjoy!

Love, 
Colie