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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
3 tablespoons extravirgin olive oil |
2 cups chopped onions |
1 cup chopped celery stalks plus chopped celery leaves for garnish |
1 cup chopped carrots |
2 garlic cloves, chopped |
4 cups (or more) vegetable broth |
1 1/4 cups lentils, rinsed, drained |
1 14 1/2ounce can diced tomatoes in juice |
balsamic vinegar (optional) |
Directions:
1. Heat oil in heavy large saucepan over mediumhigh heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to mediumlow, cover, and simmer until lentils are tender, about 35 minutes.
2. Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
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