Recipe

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• 1 tbsp extra virgin olive oil
• 1 onion, finely chopped
• 3 cloves garlic, pressed or minced
• 1 cup dried brown lentils
• 4 cups reduced-sodium fat-free chicken broth
• 1 bay leaf
• 1/4 tsp ground black pepper
• 2 large celery ribs, chopped
• 1 cup chopped cabbage
• 1 large carrot, chopped
• 2 plum tomatoes, peeled and chopped
• 2 tbsp lemon juice
• 2 tbsp balsamic vinegar

• 1 Heat the oil in a large pot or dutch oven over medium heat.
• 2 Add the onion and garlic.
• 3 Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
• 4 Add the lentils, broth, bay leaf, and pepper.
• 5 Stir to mix well.
• 6 Bring to a boil.
• 7 Reduce the heat to low.
• 8 Cover and cook for 40 to 45 minutes, or until the lentils are tender.
• 9 Pour half of the mixture into a bowl and set aside.
• 10 Pour the remaining mixture into a blender or food processor.
• 11 Blend or process until smooth.
• 12 Return the puree to the pot.
• 13 Add the celery, cabbage, and carrot.
• 14 Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
• 15 Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
• 16 Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
• 17 Remove and discard the bay leaf.