Ingredients: 1 tablespoon olive oil 1 onion, chopped 1 large carrot, grated 2 celery sticks, finely chopped 2 cups red lentils 1 tin whole tomatoes 1 tablespoon tomato purée 1 teaspoon dried oregano 1 teaspoon dried thyme 1 cup vegetable stock
1. Heat the oil in a large saucepan and fry the onion, carrot and celery until soft and translucent (about 10-15 minutes). Stir in the lentils, tinned tomatoes, tomato purée, herbs and stock. Bring to a simmer and cook for about 30-40 minutes until the lentils are tender and saucy.
2. Remove from heat, let cool and serve with cooked millet, pasta or rice.