Quick-Fix Vegetarian, page 155
1 Tbsp olive oil
1 cup onion, chopped
1 cup carrot, sliced
1/2 cup celery, sliced thinly
1 1/4 cup brown lentils, sorted and rinsed
1 15-oz can diced tomatoes, drained
5 cups vegetable broth
1 Tbsp soy sauce
Salt and pepper
1 Tbsp parsley, fresh, minced
Heat oil in a skillet over medium heat. Add onion, carrot, and celery; cover and cook until softened, about 7-8 minutes.
Transfer vegetables to a 4-quart pot and add lentils, tomatoes, broth, and soy sauce. Cover and cook on low heat for 1 hour.
Season to taste with salt and pepper; sprinkle with parsley.