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Tomato-Lentil Soup

Portions:6 servings
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Equipment

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 diced tomatoes, undrained

Instructions

  • In 3-quart saucepan, heat oil over medium-high heat.
  • Add onion, celery and garlic; cook about 5 minutes, stirring occasionally, until softened.
  • 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.
  • Stir in tomatoes.
  • Reduce heat; simmer uncovered about 15 minutes or until thoroughly heated.
  • Remove bay leaf.

Notes / Tips / Wine Advice:

This soup is so easy because there’s no need to soak lentils as you need to do with dried beans.
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Course Soup
Diets Low Fat / Vegetarian