INGREDIENTS
1 1/2 cups
green or brown lentils, uncooked and thoroughly rinsed
2 cups
low-sodium broth + 1 cup water
1/3 cup
red onion, diced
1 cup
ripe cherry tomatoes, halved
1
yellow bell pepper, seeded and diced
1
generous tablespoon fresh thyme
1/4 cup
freshly chopped parsley