TOMATO-LENTIL SOUP

Tomato-Lentil Soup image

Take off winter's chill with a bowl of steaming, nourishing, veggie-packed soup.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 50m

Yield 6

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 180, Carbohydrate 29 g, Cholesterol 0 mg, Fiber 8 g, Protein 10 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 6 g, TransFat 0 g