ngredients:

• 3 large carrots, chopped
• 2 medium onions, chopped
• 2 stalks celery, chopped
• 1 tablespoon olive oil
• 1 can crushed tomatoes
• 16 oz vegetable stock
• 1 lb lentils (follow package directions for soaking/boiling)

Instructions:

1. In a Dutch oven or large pot, heat the olive oil over medium heat.
2. Add the chopped carrots, onions, and celery. Sauté until softened, about 5-7 minutes.
3. Add the crushed tomatoes, vegetable stock, and prepared lentils to the pot.
4. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils reach your desired tenderness.
5. Serve hot and enjoy!