-
In a large saucepan or dutch oven, combine the Olive Oil, carrots, onion, Celery, and Garlic and saute until the onions are translucent.
-
Add the water and lentils and bring to a boil. Reduce heat and cover. Simmer for about 25 to 30 minutes.
-
Once carrots are nearly all the way soft, add in the tomato paste, brown sugar, vinegar, salt, thyme, dill weed and pepper. Stir and bring back to a boil.
-
Cover and simmer 10 - 15 minutes until flavors mingle nicely. Test for salt.
-
Serve with warmed naan bread and/or steamed rice.