A medium saucepan should be heated to medium-high heat. Incorporate the tsp of oil.

One tablespoon of grapeseed or avocado oil

Add the onion, carrots, celery, and garlic when the oil is heated. For approximately three minutes, or until the veggies turn tender, sauté them.

One celery stick, one clove of garlic, two medium carrots, and one tiny white or yellow onion

Stir in the oregano, salt, pepper, lentils, tomato, and broth.

One medium tomato, one cup dry lentils, one cube chicken bouillon or ½ teaspoon Vegetarian No Chicken Base (better than bullion), one cup dry lentils, five cups chicken or veggie broth, one kosher salt, one teaspoon fresh ground pepper, and one oregano

Add the cilantro as it begins to boil, and periodically cover the saucepan with a lid. Heat through to a simmer.

1/4 cup of cilantro

Cook for approximately 18 minutes, stirring now and again, or until the lentils are tender. Taste and adjust with extra salt and pepper if needed.

Warm up the food. Add a few dashes of spicy sauce and a tiny bit of freshly squeezed lime juice for flavor.