Dutch Oven Lentil Soup | Oklahoma State University

Ingredients

• 1 tablespoon olive oil
• 2 cups dried green or red lentils
• 1 cup onion, chopped
• 1 cup fresh carrots, chopped
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 3/4 teaspoon salt (optional)
• 1/2 teaspoon pepper
• 1 teaspoon fresh thyme or ½ teaspoon dried thyme
• 3 cups 99% fat-free chicken broth
• 2 cups canned tomatoes, chopped, un-drained
• 2 tablespoons white or red vinegar