Mediterranean Lentil and Vegetable Stew

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large onion, diced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 cup dried brown lentils
• 1 can diced tomatoes (400g)
• 4 cups vegetable broth
• 1 bay leaf
• 1 tsp ground cumin
• 1 tsp dried thyme
• salt and black pepper to taste

Method

1. Heat olive oil in a large pot and sauté onion, carrots, and celery for 8 minutes until softened.
2. Stir in garlic, cumin, and thyme; cook for 1 minute.
3. Add lentils, tomatoes with juice, broth, and bay leaf; bring to a boil.
4. Reduce heat and simmer for 20-25 minutes until lentils are tender.
5. Season with salt and pepper, remove bay leaf, and serve hot with crusty bread.