Tomato Lentil Soup

• 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
• 14 teaspoon pepper
• 1 dried bay leaf
• 1 (28 ounce) canmuir glen organic diced tomatoes, undrained

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.

olive oil, onion, stalk celery, garlic, carrots, dried lentils, cold water, chicken bouillon granules, thyme, pepper, bay leaf, canmuir glen

Taken from www.food.com/recipe/tomato-lentil-soup-473541 (may not work)