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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Betty Crocker Ingredients:
1 tablespoon olive oil or 1 tablespoon vegetable oil |
1 large onion, finely chopped (1 cup) |
1 medium stalk celery, cut into 1/2-inch pieces |
2 garlic cloves, minced |
2 medium carrots, cut into 1/2-inch pieces (1 cup) |
1 cup dried lentils, sorted and rinsed (8 oz.) |
4 cups cold water |
4 teaspoons chicken bouillon granules or 4 teaspoons vegetable bouillon granules |
1 teaspoon dried thyme leaves |
1/4 teaspoon pepper |
1 dried bay leaf |
1 (28 ounce) can muir glen organic diced tomatoes, undrained |
Directions:
1. In a 3-quart saucepan, heat oil over med-high heat.
2. Cook onion, celery, and garlic in oil about 5 minutes, stirring occasionally, until softened.
3. Stir in remaining ingredients except tomatoes; heat to boiling; decrease heat.
4. Cover and simmer 15-20 minutes or until lentils and vegetables are tender.
5. Stir in tomatoes; simmer uncovered about 15 minutes or until thoroughly heated.
6. Remove bay leaf before serving.
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