1 tsp olive oil
1 small onion, finely diced
¼ tsp minced garlic
1 celery stalk, diced
1 carrot, diced
1 cup chicken/vegetable stock, plus ¼ cup water
1 bay leaf
¼ cup dried red lentils, rinsed
½ cup diced tomatoes
½ tsp dried thyme
1. Heat the olive oil in a medium saucepan. Add the onion and sauté until soft (approx. 2 minutes). Add the garlic, celery and carrot and sauté for another 3-4 minutes.
2. Add the stock and water, and the remaining ingredients. Bring to a boil. Reduce heat and simmer for about 20 minutes, until the lentils are soft.
3. Remove the bay leaf and serve in 2 bowls.
Serves: 2 Prep: 10 mins Cooking: 30 mins
Source: Women’s Health Magazine website (US)