Tomato Lentil Soup

ratherbeswimmin''s Note:

Betty Crocker

• Total Time: 1 hrs 15 mins
• Prep Time: 30 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 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:

1. In a 3-quart saucepan, heat oil over med-high heat.
2. Cook onion, celery, and garlic in oil about 5 minutes, stirring occasionally, until softened.
3. Stir in remaining ingredients except tomatoes; heat to boiling; decrease heat.
4. Cover and simmer 15-20 minutes or until lentils and vegetables are tender.
5. Stir in tomatoes; simmer uncovered about 15 minutes or until thoroughly heated.
6. Remove bay leaf before serving.