Rate this recipe
4/5
(1 Votes)
Ingredients
- 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
Details
Servings 6
Preparation time 15mins
Cooking time 50mins
Preparation
Step 1
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
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