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    Lentil Stew

    1 cup lentils
    4 cups water or vegetable stock
    1 Tbs olive oil
    1 bay leaf
    1 tsp oregano
    1 tsp basil
    1 tsp marjoram
    1 tsp thyme
    1 small potato
    1 carrot
    1 small onion
    Salt and pepper to taste

    Pick over lentils and rinse well. Cut carrot and potato in 1-inch pieces and chop onion coarsely.

    Combine all ingredients in a saucepan. Bring to a boil, then simmer, covered, for about an hour until lentils are soft but not mushy.


 

 

 

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