Ingredients:
1 tablespoon olive oil
1 large onions, diced
2 large bell peppers, chopped
2 teaspoons minced garlic
1 teaspoon dried thyme
4 cups water
1 cup rinsed sorted lentils
1 bay leaves
1 teaspoon salt
1/4 teaspoon pepper
1 (28 ounce) cans crushed tomatoes
Directions:
Heat olive oil in a 4 quart saucepan over medium-low heat.
Add onion, pepper, garlic and thyme.
Cover and cook until soft, but not browned.
Add water, lentils, bay leaf, salt and pepper.
Bring to a boil, reduce heat and simmer, covered, 30 min.
or until lentils are tender.
Stir in tomatoes.
Simmer ten min.
to blend flavors.
Servings: 10
Time preparation: 10 min.
Time total: 50 min.