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
Preparation
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.
