Lentil Soup with Thyme
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8-10 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 4 cups chopped onions 1-1/2 cups chopped peeled carrots
1/2 cup chopped celery 1 16-ounce package lentils 10 cups (or more) canned vegetable broth
1/4 cup canned tomato puree 4 teaspoons chopped fresh thyme



1 Heat oil in heavy large pot over medium-high heat. Add onions; saute until brown, about 10 minutes. Add carrots and celery; saute 5 minutes. Stir in lentils. Add 10 cups broth, tomato puree and 3 teaspoons thyme. Bring to boil. Reduce heat to medium. Cover; simmer until lentils are tender, stirring soup occasionally, about 1 hour.
2 Puree 2 cups soup in blender until smooth. Return to pot. Stir in 1 teaspoon thyme. Season soup with salt and pepper.

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