3 cloves of garlic, minced 1 lb of dried lentils 1/2 large onion, chopped 2 tbsp olive oil 1 pinch oregano 5 vegetable bouillon cubes 10 cups water 2 medium/large Russet potatoes, peeled and chopped salt and pepper fresh or dried parsley for garnish

- warm the olive oil in a large saucepan over medium heat - add the onions and garlic; cover and cook until onions have softened, stirring often, for about 10 minutes - add the water, vegetable stock, lentils, potatoes, oregano, salt and pepper - turn the heat to high and bring all to a boil - reduce heat to low, cover and simmer for 30-60 minutes - garnish with parsley