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LENTILS - French Lentil Soup
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| French Lentil Soup BON APPETIT SERVINGS: MAKES 6 INGREDIENTS | |
| 3 tablespoons | Extra-virgin olive oil |
| 2 cup | 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) | |
PREPARATION
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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.
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