"This is one of the few tasty ways I've found to prepare lentils---the spices are key! I've made this soup with regular lentils when I can't find red..."
INGREDIENTS
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1 tablespoon butter
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1 medium onion, chopped
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2 medium carrots, sliced
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2 medium stalk celery, sliced
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1 small red bell pepper, chopped
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2 (14 1/2 ounce) cans ready-to-serve vegetable broth
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1 (28 ounce) can crushed tomatoes in puree, undrained
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1 cup dried red lentils, sorted and rinsed
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1 tablespoon chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
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1 tablespoon chopped fresh dill weed or 1 teaspoon dried dill weed
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1/2 teaspoon pepper