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Ingredients
  • 1 cup lentils, washed and picked over
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, diced
  • 1 stalk of celery, diced
  • Salt to taste
  • 1 14-ounce can chopped tomatoes, with juice
  • 5 cups water
  • A bouquet garni made with 2 sprigs rosemary and 1 bay leaf
  • Freshly ground pepper to taste
  • Grated Parmesan or Gruyère for serving
  • 1 to 2 tablespoons chopped flat-leaf parsley
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