Italian Lentil and Rosemary Stew

Ingredients

• 1 cup brown lentils
• 3 tbsp olive oil
• 2 carrots
• 2 celery stalks
• 1 yellow onion
• 3 cloves garlic
• 1 cup crushed tomatoes
• 1 sprig fresh rosemary
• 1 tsp dried oregano
• 3 cups vegetable stock
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tsp red wine vinegar

Instructions

1. 1

   Heat the olive oil in a pot over medium heat. Add the diced onion, carrots, and celery and cook 6 minutes until softened.

2. 2

   Stir in the garlic, oregano, and rosemary sprig and cook 1 minute.

3. 3

   Add the lentils, crushed tomatoes, vegetable stock, salt, and pepper. Bring to a boil, then simmer partially covered for 30-35 minutes until the lentils are tender.

4. 4

   Remove the rosemary sprig, stir in the red wine vinegar, and adjust seasoning. Ladle into bowls and finish with a drizzle of olive oil.