Servings and Times
Tip: Portion leftovers into individual containers and save for tomorrow’s lunch or freeze.
Ingredients and Preparation
- Heat olive oil in a Dutch oven or large heavy pot over medium heat. Add onions, celery, carrots, and garlic, and sauté for 6-7 minutes.
- Add vegetable stock, water, lentils, tomatoes, and herbs, and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes.
- Add ¼ teaspoon salt and pepper to taste.
- Serve and top with Parmesan cheese.