Tomato-Lentil Soup

 

1

tablespoon olive or canola oil

1

large onion, finely chopped (1 cup)

1

medium stalk celery, cut into 1/2-inch pieces (1/2 cup)

2

cloves garlic, finely chopped

2

medium carrots, cut into 1/2-inch pieces (1 cup)

1

cup dried lentils (8 ounces), sorted and rinsed

4

cups water

1

teaspoon dried thyme leaves

1/4

teaspoon pepper

1

dried bay leaf

1

can (28 ounces) diced tomatoes, undrained

• 1 Heat oil in 3-quart saucepan over medium-high heat. Cook onion, celery and garlic in oil 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. Simmer uncovered about 15 minutes or until heated through. Remove bay leaf.