French Lentil Soup

By c_kiuchi

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 (or more) vegetable broth
• 1 1/4 cups lentils, rinsed, drained
• 1 14 1/2–ounce can diced tomatoes in juice
• Balsamic vinegar (optional)

Details

Servings 6

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.