Lentil Veggie Soup

• 1.5 cups dried lentils, rinsedpantry staple
• 6 cups vegetable brothpantry staple
• 1 can (14.5 oz) canned diced tomatoespantry staple
• 2 carrots, diced
• 2 celery stalks, diced
• 1 onion, diced
• 2 garlic cloves, minced
• 1 bay leaf
• 1/2 tsp dried thyme
• 2 tbsp olive oil

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat and sauté the onion, carrot, and celery until softened, about 5 minutes.

2. 2

   Add the garlic and cook for another 30 seconds.

3. 3

   Stir in the lentils, vegetable broth, diced tomatoes, bay leaf, and thyme.

4. 4

   Bring to a boil, then reduce heat and simmer, partially covered, for 25-30 minutes until the lentils are tender.

5. 5

   Remove the bay leaf, season with salt and pepper, and serve warm.