Heat a medium saucepan over medium-high heat. Add the 1 tablespoon oil.
1 tablespoon avocado or grapeseed oil
When the oil is hot, add the onion, carrots, celery and garlic. Sauté until the vegetables become a little soft, about 3 minutes.
½ small white or yellow onion, 2 medium carrots, 1 celery stick, 1 garlic clove
Add the broth, tomato, lentils, bullion, salt, pepper and oregano.
5 cups chicken or vegetable broth, 1 medium tomato, 1 cup dry lentils, 1 cube chicken bouillon or ½ teaspoon Vegetarian No Chicken Base (better than bullion), ½ teaspoon kosher salt, ½ teaspoon fresh ground pepper, ¼ teaspoon oregano
When it starts to boil, add the cilantro and cover pot with lid. Bring to a simmer.
¼ cup cilantro
Cook, stirring occasionally, until the lentils are soft, about 18 minutes. Check for taste and add more salt & pepper if desired.
Serve hot. For extra flavor add a few dashes of hot sauce and a little squeezed fresh lime juice.