1 1/4 cups brown-green lentils, preferably the small variety
2/3 cup extra virgin olive oil
1 onion, chopped
2 garlic cloves, minced
14 oz can chopped tomatoes
1 Tbsp tomato paste
1/2 tsp dried oregano
4 cups hot water
salt and ground black pepper
Rinse the lentils and put them in a large pan with water to cover. Bring to a boil and boil for 3-4 minutes. Strain and set aside.
In a large pot, heat the olive oil, add the onion and saute until translucent. Add in the garlic and as soon as it becomes aromatic, add the lentils. Stir the lentils well to coat in the oil. Add carrots, tomatoes, tomato paste and oregano. Stir in the hot water.
Bring to a boil, turn to low, cover the pan and simmer for 20-30 minutes until the lentils feel soft but have not begun to disintegrate. Salt and pepper to taste.