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Umbrian Lentil stew

Umbrian Lentil stew

1 cup of Umbrian Lentils
1/4 cup of olive oil
1 chopped onion
2 carrots in cubes
1 stick of celery chopped 
2 cloves of minced garlic
1 cube of vegetable stock
4 pints of water
2 bay leafs 
Salt & Pepper to taste

In a big pot (heavy bottom pan is best), heat the olive oil over medium heat.  Add the onions, garlic, celery and carrots; allowing to simmer until the onion is brown.  Add the lentils, the water, the bay leafs and the vegetable stock.  Let to boil until the lentils are cooked (30-40 min).