2 tablespoons olive oil
2 medium carrots, diced
2 medium stalks celery, chopped
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon ground black pepper
2 cups dry lentils
1 can (14 ½ ounces) crushed tomatoes
2 cups vegetable broth
6 ½ cups water
- In a large soup pot, heat oil over medium heat. Add carrots, celery, and onions; cook and stir until the onion is soft.
- Stir in garlic, oregano, basil, and pepper. Cook for 2 minutes
- Stir in lentils and tomatoes, then add the vegetable broth and water. Cover and bring to a boil. Lower heat and cook for 1 hour or until lentils are tender.