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!!)