Ingredients
-1 onion, chopped
-2 garlic cloves, crushed
-2 carrots, coarsely grated
-2 celery sticks, chopped
-3 tablespoons olive oil
-2/3 cup red lentils
-400 grams / 14 ounces can chopped tomatoes
-2 tablespoons tomato paste
-2 cups vegetable broth
-1 tablespoon chopped fresh marjoram or 1 teaspoon dried marjoram
-Salt and black pepper
Preparation
In a large saucepan, fry the onion, garlic, carrots and celery in the oil for about 5 minutes until they are soft. Add the lentils, tomatoes, tomato puree, stock, marjoram and seasoning. Bring the mixture to a boil then partially cover with a lid and simmer for 20 minutes until thick and soft.
