Lucy’s French Lentil Soup

Mar1st 2021

Makes 6 servings. Total Time: 1 hour, 10 minutes

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)

Directions

Heat oil in a 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 of 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 of the mixture (mostly solids) to a blender and puree until smooth. Return puree to soup in pan.  Add more broth, if soup is too thick.  Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.