1 tablespoon olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
4 carrots, sliced
8 ounces canned lentils
1/2 cup minced fresh parsley
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil leaf
1/8 teaspoon salt
1/8 teaspoon ground black pepper
Combine all ingredients in a large glass or plastic container. Store in refrigerator.
Heat olive oil in a large skillet over medium heat. Saute onion and bell pepper in olive oil until tender. Stir in carrots, lentils, parsley, garlic, oregano, basil, salt, pepper and lentils. Cook for about 5 minutes. Serve over lentils in a small bowl.
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