Ingredients

The following ingredients have 4 Servings
  • 2 cups onion ((roughly diced))
  • 2 cups carrot ((roughly diced))
  • 2 cloves garlic
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 1 cup crushed tomatoes
  • 1 quart reduced-sodium vegetable stock ((or chicken stock))
  • 1 bay leaf ((optional))
  • 1 1/2 cups dry brown lentils
  • Parmesan ((optional))

Instruction

  • Add the onions, carrot, garlic, thyme, and salt to a blender or food processor. Grind to chop finely.
  • Heat olive oil in a medium pot over medium heat. And the vegetables, stir to coat, and cook for about 6 minutes or until just starting to soften.
  • Add the tomatoes and broth, cover, and bring to a boil.
  • Remove cover, reduce heat to a simmer, and stir in the bay leaf and lentils. Cover slightly, so the lid is just partly on and some steam can escape, and simmer until the lentils are soft or about 20-25 minutes
  • Serve topped with Parmesan cheese, if desired.