INGREDIENTS
•
8 ounces brown lentils
•
1/4 cup olive oil
•
1 tablespoon minced garlic
•
1 onion, minced
•
1 large carrot, chopped
•
1 quart water
•
1 pinch dried oregano
•
1 pinch crushed dried rosemary
•
2 bay leaves
•
1 tablespoon tomato paste
•
salt and ground black pepper to taste
•
1 teaspoon olive oil, or to taste
•
1 teaspoon red wine vinegar, or to taste (optional)
Go To Recipe