1 Tablespoon Flannerys Own Certified Organic olive oil
1 Onion, chopped
2 Celery stalks chopped
1 Carrot, chopped
3-4 Chopped garlic cloves
1 Large potato, diced
1 1/2 Cups of brown or green lentils, washed
One 400g can of diced tomatoes
4 Cups of water or salt reduced vegetable stock
1 Green chilli, finely chopped
Large pinch of dried thyme, to taste
Large pinch of basil and/or oregano, to taste
1.Heat Flannerys Own Certified Organic Olive Oil in a large saucepan over medium to high heat. Add onion, garlic and chilli to sauté until the onion starts to soften.
2.Add the celery and carrots and sauté for a further 3 minutes, stirring occasionally.
3.Add the lentils, potato, tomato, water or salt reduced vegetable stock, thyme and basil or oregano.
4.Cover the saucepan and cook for 35 – 40minutes, or until lentils are tender.
5.Add salt and pepper to taste.
6.Stir and serve nice and hot, and if you like, sprinkled with a dash of cheese to your taste.
You can change it up and use different variations of vegetables to suit your taste.