Ingredients

• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 TB olive oil
• 1 28oz can crushed tomatoes
• 1 teaspoon thyme
• 1 1/2 cups dried lentils, rinsed
• 7 cups organic low-salt vegetable broth
• 4 oz cheddar cheese shredded (optional)

Directions

1. Place olive oil in a soup pot and over medium heat saute thyme, onion, celery and carrots for 5 minutes.
2. Add tomoatoes, lentils and vegetable broth to pot.
3. Bring soup to boil and then reduce heat and simmer the soup covered for 30 minutes or until lentils tender.
4. Serve with cheese sprinkled on each portion and a hot crusty bread.