FRENCH LENTIL SOUP

By Grandmax4

Ingredients

• 3 tablespoons extra-virgin 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 vegetable broth -- (or more)
• 1 1/4 cups lentils -- rinsed, drained
• 1 14 1/2-ounce Can Diced Tomatoes in Juice
• Balsamic vinegar (optional)

Preparation

Step 1

Heat oil in heavy large saucepan over medium-high 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 medium-low, cover, and simmer until lentils are tender, about 35 minutes.

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.