Ingredients

2 quarts vegetable stock

1/2 lb lentils, rinsed

2 tblsp olive oil

1 medium onion, chopped

1 clove garlic, chopped

2 stalks celery, chopped

1 tblsp parsley, chopped

1 14.5 oz can diced tomatoes

salt and pepper

** I also added one small cubed yukon gold potato and a healthy dash

of paprika to copy my Spanish friend, Maria

Preparation

  1. Bring veg stock to a simmer and drop in the lentils
  2. Heat the oil in a skillet, add the onion, garlic and celery. Cook until golden, about 3 to 5 minutes. Add parsley and tomatoes and cook 8 to 10 minutes more.
  3. After lentils have been cooking for 35 to 40 minutes, add the onion mixture to pot and cover. Let simmer until the lentils are soft, 5 to 10 more minutes. Season with salt and pepper to taste.