Tomato Lentil Soup

Betty Crocker

• Ready In: 1 hr 15 mins
• 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

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.