| Prep Time | 30 minutes |
| Cook Time | 120 minutes |
| Servings |
people
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Ingredients
- 2 stalks celery chopped
- 3 carrots chopped
- 1 onion chopped
- 2 tbs olive oil
- salt and pepper to taste
- 1 pkg dried lentils rinsed
- 1 14 oz can diced tomatoes
- 6 cups beef or vegetable broth
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp cumin
Ingredients
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Instructions
- Saute celery, onions, and carrots in the olive oil in a dutch oven for 6-7 minutes.
- Add the drained lentils and remaining ingredients. Bring to a boils and reduce to a simmer. Cover and cook for 90 minutes,
- checking periodically to see if it needs more liquid. It's done when the lentils are tender and the soup is thick.
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