Soup With Tomato and Red Lentils

• 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) cansready-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
• 12 teaspoon pepper

1. Melt butter in Dutch oven over medium-high heat.
2. Cook onion, carrots, celery and bell pepper in butter 5 minutes, stirring occasionally.
3. Stir in remaining ingredients.
4. Heat to boiling; reduce heat to low.
5. Cover and simmer 25-30 minutes, stirring occasionally, until lentils are tender.
6. Garnish with additional fresh dill weed if desired.

butter, onion, carrots, stalk celery, red bell pepper, cansreadytoserve vegetable broth, tomatoes, red lentils, thyme, dill, pepper

Taken from www.food.com/recipe/soup-with-tomato-and-red-lentils-345658 (may not work)