INGREDIENTS
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1 ½ cups dried lentils
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1 ½ qts. water
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1 medium-sized onion, chopped
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1 carrot, peeled and grated
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1 rib celery, chopped
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3 Tbsp. olive oil
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1 bay leaf
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2 cloves garlic, minced
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1 tsp. salt
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½ tsp. dried oregano
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1 cube low-sodium vegetable bouillon
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½ cup tomato sauce
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3 Tbsp. red wine vinegar