Lentils with Potatoes

Finely chop the onion and garlic. Dice the carrots, celery, and potatoes into 1 cm cubes.

In a pot over high heat, warm the oil, add the carrots and celery, and sauté them, stirring frequently, until golden. Add the onion and sauté until golden. Add the garlic and rosemary and sauté for 20 seconds.

Pour in the broth and 200 ml of water, add the potatoes and 1 teaspoon of salt, and bring to a boil. Reduce the heat to one-third and cook until the potatoes are almost tender. Then add the lentils and cook until the potatoes are fully cooked.