Tomato-lentil soup


Tomato-lentil soup

Servings: 6

Preparation time: 1 hr and 5 min



1 tablespoon olive or vegetable oil

1 large onion, finely chopped (1 cup)

1 medium stalk celery, cut into 1/2-inch pieces

2 cloves garlic, finely chopped

2 medium carrots, cut into 1/2-inch pieces (1 cup)

1 cup dried lentils (8 oz), sorted, rinsed

4 cups water

4 teaspoons chicken or vegetable bouillon granules

1 teaspoon dried thyme leaves

1/4 teaspoon pepper

1 dried bay leaf

1 can (28 oz) diced tomatoes, undrained



1. In 3-quart saucepan, heat oil over medium-high heat. Cook onion, celery and garlic in oil about 5 minutes, stirring occasionally, until softened.

2. Stir in all remaining ingredients except tomatoes. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until lentils and vegetables are tender.

3. Stir in tomatoes. Simmer uncovered about 15 minutes longer or until thoroughly heated. Remove and discard bay leaf before serving.



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