Lentil Soup (Potage de Lentille) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Small French green lentils (also called Puy lentils) are great for soups because they hold their shape well. A portion of this soup is pureed to lend body, but you can omit that step if you prefer. Ingredients:
2 tablespoons olive oil |
2 1/2 cups chopped rio or other sweet onion |
1 cup chopped celery |
1 cup chopped carrot |
1/2 teaspoon dried thyme |
4 garlic cloves, minced |
1 bay leaf |
1 1/2 cups dried petite green lentils |
4 cups fat-free, less-sodium chicken broth |
1 cup water |
1 (14.5-ounce) can petite-cut diced tomatoes, drained |
2 tablespoons fresh lemon juice |
1/2 teaspoon salt |
3/4 teaspoon freshly ground black pepper, divided |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion and next 5 ingredients (through bay leaf) to pan; sauté 12 minutes. Add lentils; cook for 2 minutes, stirring constantly. Stir in broth, 1 cup water, and tomatoes; bring to boil. Cover, reduce heat, and simmer 40 minutes or until lentils are very tender. Remove from heat; let stand for 5 minutes. Discard bay leaf.
2. Place 3 cups lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in juice, salt, and 1/4 teaspoon pepper. Sprinkle with remaining 1/2 teaspoon pepper.
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