Tomato-Lentil Soup

 

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 vegetable bouillon granules

1

teaspoon dried thyme leaves

1/4

teaspoon pepper

1

dried bay leaf

1

can (28 oz) Muir Glen® organic diced tomatoes, undrained

• 1 In 3-quart saucepan, heat oil over medium-high heat. Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.
• 2 Stir in remaining ingredients except tomatoes. Heat to boiling. Reduce heat; cover and simmer 15 to 20 minutes or until lentils and vegetables are tender.
• 3 Stir in tomatoes. Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated. Remove bay leaf.