Ingredients:
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1 cup brown lentils
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3 cups low sodium vegetable broth
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1 tablespoon olive oil
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1 diced onion
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2 cloves of minced garlic
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1 diced carrot
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1 diced celery stalk
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1 diced red pepper
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1 teaspoon dried basil
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1 bay leaf
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Pepper, to taste
Instructions:
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Rinse and drain the lentils.
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In a large pot, add 1 tablespoon of olive oil, sauté the onion, garlic, carrot, and celery until softened.
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Add the lentils, vegetable broth, diced red pepper, thyme, rosemary, basil, bay leaf, and pepper.
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Bring to a boil and then reduce heat to a simmer.
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Cook for 20-25 minutes or until the lentils are soft.
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Remove the bay leaf and serve hot.
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Enjoy!
Tips: if you can’t find low sodium vegetable broth, use 1 cup vegetable broth with 2 cups water.