Ingredients & Directions

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)

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

Servings: Makes 6
Recipe from and adapted by Blog Chefs