Portion size: 10

 

Ingredients

 

• 3 tbsp olive oil,

• 2 onions,

• 3 carrots,

• 3 sticks celery,

• 3 cloves garlic,

• 500g red lentils,

• 2x400g tin tomatoes,

• 2 tbsp tomato puree,

• 2 tsp dried oregano,

• 2 tsp dried thyme,

• 3 bay leaves,

• 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.