Tomato-Lentil Soup

By jackiemo

Betty Crocker recipe

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