INGREDIENTS
1/4 cup
olive oil
1 medium
onion
4 sprigs
thyme
2 tsps
dried tarragon
1 tsp
smoked paprika
4 cloves
garlic
2 media
carrots
1 large stalk
celery
28 oz
canned tomatoes
1 1/3 cups
french lentils
1 cups
vegetable stock
1 serving
salt and pepper