Lentil Soup with Crusty Bread

Ingredients

• 1 cup Brown or green lentils
• 6 cups Vegetable broth
• 1 can (14.5 oz) Diced tomatoes
• 1 Carrot
• 2 stalks Celery
• 1 Onion
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Dried thyme
• 1 Bay leaf
• to taste Salt and pepper
• 6 slices Crusty bread

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Rinse lentils under cold water.
2. 2In a large pot, heat olive oil over medium heat. Add diced carrots, celery, and onion and cook until softened, about 5-7 minutes.
3. 3Add minced garlic and cook for 1 minute more.
4. 4Stir in lentils, vegetable broth, diced tomatoes, thyme, and bay leaf. Season with salt and pepper.
5. 5Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until lentils are tender.
6. 6Remove bay leaf before serving. Serve hot with crusty bread.

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