Tomato-Lentil Soup
Equipment
- Saucepan 3-quart
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 & Wine Advice
This soup is so easy because there’s no need to soak lentils as you need to do with dried beans.