Soup With Tomato And Red Lentils

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 tablespoon butter
• 1 medium onion, chopped
• 2 medium carrots, sliced
• 2 medium stalk celery, sliced
• 1 small red bell pepper, chopped
• 2 (14 1/2 ounce) cans ready-to-serve vegetable broth
• 1 (28 ounce) can crushed tomatoes in puree, undrained
• 1 cup dried red lentils, sorted and rinsed
• 1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
• 1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
• 1/2 teaspoon pepper

Recipe

• 1 melt butter in dutch oven over medium-high heat. cook onion, carrots, celery and bell pepper in butter 5 minutes, stirring occasionally.
• 2 stir in remaining ingredients. heat to boiling; reduce heat to low. cover and simmer 25-30 minutes, stirring occasionally, until lentils are tender. garnish with additional fresh dill weed if desired.