Prep time: 15 minutes

Cook time: 55-60 minutes

Materials:

• 2 cups lentils
• 1 large onion chopped
• 3-4 large garlic cloves diced
• 3 ribs of celery chopped
• 1 large carrot chopped
• 14 oz. tomato sauce
• 8 cups chicken or vegetable stock
• 1/2 tsp sugar
• 1/2 tsp cumin
• 1 tsp marjoram
• 1 tsp paprika
• 1/2 tsp oregano
• 3 bay leaves
• Salt and pepper to taste
• 2 tbsp. olive oil
• Fresh Parmesan cheese (optional) for garnish

Process:

1. In a soup pot add in the olive oil.
2. Keeping the heat on medium/ high add in the onion and cook, stirring often, for 3-4 minutes.
3. Add in the garlic and cook until fragrant, about 60 seconds.
4. Add in the celery and carrots. Cook for 3-4 minutes, until veggies have softened.
5. Add in the lentils, tomato sauce and chicken or veggie stock. Mix well to combine.
6. Season with sugar, cumin, marjoram, paprika, oregano, salt, pepper and bay leaves.
7. Bring to a boil and lower to simmer.
8. Cover and let cook until lentils are fully cooked through, about 30-40 minutes.
9. Remove from heat and before serving discard the bay leaves.
10. Plate, top with fresh parmesan and ENJOY!