Lentil Tomato Soup

1. 1

   Chop onions and mince garlic

2. 2

   Heat olive oil in a pot or Dutch oven and sautee onion garlic until tender (about 5 minutes)

3. 3

   Dice carrots and celery

4. 4

   Add carrots and celery to the pot and continue sauteing for another five minutes

5. 5

   Add can of tomatoes and cook for about ten minutes or until the tomatoes become fragrant

6. 6

   Add water and lentils (and optional rosemary and bay leaf) and bring to a boil

7. 7

   Cover and lower heat to a gentle simmer for about an hour

* Per serving · 4 servings · Values may vary.

No additional tips available.