French Lentil Soup
|Extra virgin olive oil||3 Tablespoon|
|Chopped onions||2 Cup (32 tbs)|
|Chopped celery stalks||1⁄2 Cup (8 tbs) (For Garnish)|
|Chopped celery leaves||1⁄2 Cup (8 tbs) (For Garnish)|
|Chopped carrots||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), chopped|
|Vegetable broth||4 Cup (64 tbs) (Or More)|
|Lentils||1 1⁄4 Cup (20 tbs), drained, rinsed|
|Canned diced tomatoes in juice||14 1⁄2 Ounce (Use 1 Can)|
Heat oil in heavy large saucepan over medium-high heat.
Add onions, celery, carrots, and garlic; saute 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 cup fuls, if too thick.
Season with salt, pepper, and a splash of vinegar, if desired.
Ladle soup into bowls.
Garnish with celery leaves.