Ingredients:

• 3 tbsp olive oil
• 3 stalks celery
• 2 carrots
• 1 onion
• 1 garlic clove
• 1 cup parsley stalks
• 1 head of parsley leaves.
• 2 bay leaves
• 1 tsp black pepper
• 1 tbsp oregano
• 3 cups dried lentils
• 6 cups vegetable broth (or chicken broth)
• 3 cups water

1. Heat the olive oil in a large stock pot on med-low heat.
2. Fine dice or food process the celery, carrots, onion, parsley stalks, garlic; add them to the stock pot and Saute for 10 minutes.
3. Wash & rinse dried lentils, add to stock pot along with vegetable stock, bay leaves, black pepper and oregano.
4. Bring to a boil on high heat then reduce to med-low and cook for 45-60 minutes.
5. Throw in chopped parsley leaves to finish.

Enjoy!