Ingredients

• 1 Tablespoon plus 1 teaspoon olive oil
• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup chopped pepper
• 2 cloves garlic, finely chopped
• 2 1-pound cans tomatoes, undrained, chopped
• 1 cup lentils, uncooked
• 3-1/2 cups water
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried rosemary, crumbled
• salt and pepper to taste

Preparation

Heat oil in a large saucepan over medium heat. Add onions, celery, green pepper, and garlic. Cook 10 minutes, stirring frequently. Add remaining ingredients and bring mixture to a boil. Reduce heat at low, cover, and cook 45 minutes, until lentils are tender. Remove and discard bay leaf before serving.