Lentils ragu with carrots and potatoes

INGREDIENTS

• 250gr lentils
• 2 bay leaves
• 60ml extra virgin olive oil
• 400gr poatoes in large cubes
• 2 big carrots, cut in slices
• 1 medium onion, finely chopped

• 5 garlic cloves, finely chopped
• ½ teaspoon dried oregano, plus a few fresh leaves
• 250ml tomato juice
• ¼ teaspoon of cumin
• salt and pepper

INSTRUCTIONS

• Put the lentils with one bay leaf in a pot with plenty of water to boil for 10 minutes until they soften slightly. Strain them and let them drain.
• In the same dry and clean pot, heat the olive oil over high heat and sauté the potatoes, carrots, onion and garlic for 2-3 minutes, stirring constantly with a spatula until the potatoes are golden brown and the onion and garlic release their aroma.
• Then, add the lentils, dry oregano, the second bay leaf and pepper, continuing to saute for a few more minutes.
• Add the tomato juice, cumin, salt and hot water (enough to cover the ingredients) and cook for about 30 minutes until the lentils are cooked. If necessary, add a little extra hot water during cooking.
• When the food has thickened, remove the pan from the heat and serve immediately, sprinkling with a little fresh oregano.