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Portion size: 10
Ingredients
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3 tbsp olive oil,
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2 onions,
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3 carrots,
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3 sticks celery,
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3 cloves garlic,
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500g red lentils,
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2x400g tin tomatoes,
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2 tbsp tomato puree,
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2 tsp dried oregano,
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2 tsp dried thyme,
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3 bay leaves,
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1l vegetable stock
Method
1. Heat oil in a large saucepan and add the finely chopped onions, carrots and celery and crushed garlic.
2. Cook gently for 15-20 mins until everything is softened. Stir in the lentils, chopped tomatoes, tomato puree, herbs and stock. Bring to a simmer, then cook for 40-50 mins until the lentils are tender and saucy, splash in water if needed. Season with salt and pepper.
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