Tomato Lentil Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 1 tablespoon olive oil or 1 tablespoon vegetable oil
- 1 large onion, finely chopped (1 cup)
- 1 medium stalk celery, cut into 1/2-inch pieces
- 2 garlic cloves, minced
- 2 medium carrots, cut into 1/2-inch pieces (1 cup)
- 1 cup dried lentils, sorted and rinsed (8 oz.)
- 4 cups cold water
- 4 teaspoons chicken bouillon granules or 4 teaspoons vegetable bouillon granules
- 1 teaspoon dried thyme leaves
- 1⁄4 teaspoon pepper
- 1 dried bay leaf
- 1 (28 ounce) can muir glen organic diced tomatoes, undrained
directions
- In a 3-quart saucepan, heat oil over med-high heat.
- Cook onion, celery, and garlic in oil about 5 minutes, stirring occasionally, until softened.
- Stir in remaining ingredients except tomatoes; heat to boiling; decrease heat.
- Cover and simmer 15-20 minutes or until lentils and vegetables are tender.
- Stir in tomatoes; simmer uncovered about 15 minutes or until thoroughly heated.
- Remove bay leaf before serving.
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