INGREDIENTS
2
Bay leaves
2
Carrots, diced (~ 1 cup), large
1
Celery stalk, diced (~ 1 cup), large
3 cloves
Garlic
1 cup
Green lentils
1
Onion, large
2 tbsp
Tomato paste
5 cups
Water or stock
1 cup
Tomato sauce
1
Salt and pepper
2 tbsp
Olive oil
2 tbsp
Red wine vinegar