1 onion, sliced
1 clove garlic, crushed
3 cups water
1 (16-ounce) can whole tomatoes, undrained
1 cup lentils, rinsed
1 cup sliced peeled carrot
1 tablespoon Worcestershire sauce
1 tablespoon white distilled vinegar
1/2 teaspoon salt
2 tablespoons chopped fresh flat-leaf parsley
In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes, or until onion is tender. Add water, tomatoes with juice, and lentils. Cover and simmer for 15 minutes.
Add carrots, Worcestershire sauce, vinegar and salt. Cover and simmer 25 more minutes or until lentils and vegetables are tender. Garnish with chopped parsley.
Makes 6 servings.