Tomato-Lentil Soup

Betty Crocker recipe

Tomato-Lentil Soup

Photo by jackiemo


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1 tablespoon olive or vegetable oil

  • 1 large onion, finely chopped (1 cup)

  • 1 medium stalk celery, cut into ½-inch pieces

  • 2 cloves garlic, finely chopped

  • 2 medium carrots, cut into ½-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

  • ¼ teaspoon pepper

  • 1 dried bay leaf

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

Directions

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


Nutrition

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