Easy Lentil-Vegetable Soup

makes 6+ servings

1 tablespoon olive oil

1 yellow onion, chopped

2 cloves garlic, minced

4 medium carrots, peeled and chopped

4 stalks celery, rinsed and chopped

1 28-oz can crushed tomatoes

2 cups organic vegetable broth

2 cups water

2 cups lentils

1 bay leaf

fresh thyme leaves (about 1 teaspoon)

freshly ground black pepper

1. Add the olive oil to the bottom of a large stockpot. Heat over medium-high heat.

2. Add in the onion, carrots, celery, and garlic. Saute until softened, about 2-3 minutes.

3. Stir in the crushed tomatoes.

4. Stir in the veggie broth and water. Reduce the heat to low.

5. Stir in the lentils.

6. Add in a bay leaf.

7. Add in the fresh thyme leaves.

8. Season with freshly ground black pepper.

9. Add the lid to the pot and simmer for 30-40 minutes, or until the lentils have softened.

10. Serve with freshly grated Parmesan cheese. (Let cool before diggin' in, it will be hot!!)