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Tomato-Lentil Soup

  • 6servings
  • 50minutes
  • 180calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C, P
MineralsZinc, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive or vegetable oil

  2. 1 large onion, finely chopped (1 cup)

  3. 1 medium stalk celery, cut into 1/2-inch pieces

  4. 2 cloves garlic, finely chopped

  5. 2 medium carrots, cut into 1/2-inch pieces (1 cup)

  6. 1 cup dried lentils (8 oz), sorted, rinsed

  7. 4 cups water

  8. 4 teaspoons vegetable bouillon granules

  9. 1 teaspoon dried thyme leaves

  10. 1/4 teaspoon pepper

  11. 1 dried bay leaf

  12. 1 can (28 oz) Muir Glen® organic diced tomatoes, undrained

Instructions Jump to Ingredients ↑

  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.

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