French Lentil Soup (Not Pureed)

By flour_arrangements

This is the unpureed version with a few added spices and veggies! It's very filling, and the peas give it a mildly sweet taste. It even tastes great the next day, after all the flavors blend together.

Ingredients

• 3 tablespoons extra–virgin olive oil
• 2 cups chopped onions
• 1 cup peas
• 1 cup chopped celery stalks plus
• 1 cup chopped carrots
• 2 garlic cloves, chopped
• 4 cups (or more) vegetable broth
• 1 1/4 cups lentils, rinsed, drained
• 4-6 oz tomato paste (1 small can)
• 2 TBSP butter
• 1 1/2-2 tsp thyme
• 1 1/2 tsp savory
• 1/2 tsp paprika
• a few pinches of garlic salt
• pinch of black pepper
• Balsamic vinegar (optional)

Details

Servings 6

Preparation

Step 1

Heat oil in heavy large saucepan over medium–high heat.
Add onions, celery, carrots, peas, and garlic; sauté until vegetables begin to brown, about 15 minutes.
Add 4 cups broth, lentils, butter, and tomato paste then bring to boil. Add the spices and mix these ingredient together. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.