Method

• Warm the olive oil in a pot over medium heat.
• Once the oil begins simmering, add in the chopped onion, garlic and carrot to cook. Stir often until the onion has softened and is turning translucent, about 5 minutes.
• Add the tomato paste and cook for a few more minutes, stirring often to enhance the flavor.
• Pour in the lentils, broth, canned tomatoes, and the water. Add the chopped potatoes, carrots, zucchini, vegetable broth and cook for 30 minutes.
• Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils and potatoes are tender but still hold their shape.
• Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).