Tomato Lentil Soup Recipe

• 1 tbsp. extra virgin olive oil
• 1 med. red onion, minced
• 2 garlic cloves, chopped
• 1 lg. celery stalk and leaves, minced
• 1/4 c. bell pepper
• 1/4 c. dry red wine
• 1 (16 ounce.) can whole tomatoes
• 3/4 c. dry lentils, rinsed
• 1 (14 1/2 ounce.) can chicken broth or possibly 1 3/4 c. homemade chicken broth
• 1 3/4 c. water
• 1/2 teaspoon dry thyme
• Salt and pepper to taste
• 1 bay leaf
• 1/2 teaspoon dry basil

1. In 3 qt pot heat oil - add in onion, garlic, celery and bell pepper - cook till onion is soft.
2. Add in wine - simmer 2 min.
3. Pour tomatoes and liquid - chop tomatoes - add in lentils, broth, water, bay leaf, thyme and basil.
4. Bring to boil - reduce heat - cover and simmer 45 min or possibly till lentils are tender.
5. Remove bay leaf, add in salt and pepper.
6. Yield: 6 - 1 c. servings = 105 calories.

extra virgin olive oil, red onion, garlic, celery stalk, bell pepper, red wine, tomatoes, dry lentils, chicken broth, water, thyme, salt, bay leaf, basil

Taken from cookeatshare.com/recipes/tomato-lentil-soup-55495 (may not work)