Lentil Soup with Crusty Bread

Ingredients

• 1 cup Lentils
• 6 cups Vegetable Broth
• 1 large Carrot
• 2 stalks Celery
• 1 medium Onion
• 2 cloves Garlic
• 1 can (14 oz) Diced Tomatoes
• 2 tablespoons Olive Oil
• 1 Bay Leaf
• 4 slices Crusty Bread
• 0.5 teaspoon Salt
• 0.25 teaspoon Pepper

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

Instructions

1. 1Heat olive oil in a large pot over medium heat.
2. 2Add chopped onion, carrot, and celery and cook until softened, about 5 minutes.
3. 3Add minced garlic and cook for 1 minute more.
4. 4Stir in lentils, vegetable broth, diced tomatoes, bay leaf, 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 with crusty bread.

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