3 tbsp extra virgin olive oil 45 ml
1 small zucchini (finely chopped)
1 small onion (finely chopped)
4 cloves garlic (roughly chopped)
2 celery stalks (finely chopped)
1 carrot (finely chopped)
1 tsp dried oregano 1 gram
1/2 tsp dried thyme 0.50 grams
1/4 tsp crushed red pepper 0.65 grams
2 tomatoes (finely grated)
1 cup uncooked green lentils 200 grams
1 liter water 4 1/4 cups
1/4 cup chopped fresh basil 10 grams
1 tbsp lemon juice 15 ml
sea salt & black pepper
Heat a stockpot with a medium heat and add in the olive oil
After a couple of minutes, add in the chopped zucchini, mix together, and sauté for 4 to 5 minutes or until lightly sautéed, then remove from the pan and set aside
Using the same pan with the same heat, add in the chopped onion, garlic, celery, and carrot, mix continuously, after 3 to 4 minutes and the vegetables are lightly sautéed, add in the oregano, thyme, and crushed red pepper, quickly mix together, then add in the grated tomatoes, mix together, and then simmer
After 3 to 4 minutes and the grated tomatoes have slightly thickened, add in the lentils (rinsed) and water, then raise to a high heat and give it a gentle mix, once it comes to a boil, place a lid on the pan and lower to a low heat
Once the lentils are just cooked through (20 minutes in my case; check package instructions on the lentils you are using), turn off the heat, then add the zucchini back into the pan, along with the chopped basil and lemon juice, and season with salt & pepper, gently mix together
Transfer into shallow bowls and serve at once, enjoy!