Cooking Instructions
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Step 1
In a pot over medium-high heat, add
Olive Oil (2 Tbsp)
and the
Onion (1)
. Saute until nice and translucent. Add the
Garlic (to taste)
,
Celery (2 stalks)
, and
Carrots (2)
. Mix and cook for 5-7 minutes or until the veggies are nice and soft.
Step 2
Add the
Dried Basil (1/2 tsp)
, and
Dried Parsley (1/2 tsp)
. Mix. Add the
Vegetable Broth (18 fl oz)
,
Water (2 cups)
,
Lentils (1 cup)
, and
Canned Crushed Tomatoes (1 2/3 cups)
. Bring to a boil.
Step 3
Lower the heat and cover the soup until the lentils are tender, about 20 minutes. Halfway during the cooking, add
Salt (to taste)
and
Ground Black Pepper (to taste)
.
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