Ingredients
3 Tbsp. olive oil, divided
2 cloves garlic, chopped
1 onion, chopped
4 cups chopped eggplant
4 cups chopped zucchini
4 cups chopped carrots
3/4 cup dried Puy lentils
1 can (28 oz) plum (Roma) tomatoes
4 tomatoes
1/2 cup water
1 tsp. dried parsley
1 tsp. dried basil
1/2 tsp. dried oregano
2 bay leaves
2 tsp. salt
Preparation
