French Lentil Soup

Name: French Lentil Soup
Yield: 4 servings
Ingredients: 1 3 tablespoons extra–virgin olive oil; 1 2 cups chopped onions; 1 1 cup chopped celery stalks plus chopped celery leaves for garnish; 1 1 cup chopped carrots; 1 2 garlic cloves, chopped; 1 4 cups (or more) vegetable broth; 1 1 1/4 cups lentils, rinsed, drained; 1 1 14 1/2–ounce can diced tomatoes in juice; 1 Balsamic vinegar (optional)

From the kitchen of Carly

Earthy lentils meet caramelized vegetables in this French classic, where half the soup gets blended silky while the other half keeps its texture. A splash of balsamic vinegar brightens everything. Celery leaves on top make it feel intentional.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 tablespoons extra–virgin olive oil
12 cups chopped onions
11 cup chopped celery stalks plus chopped celery leaves for garnish
11 cup chopped carrots
12 garlic cloves, chopped
14 cups (or more) vegetable broth
11 1/4 cups lentils, rinsed, drained
11 14 1/2–ounce can diced tomatoes in juice
1Balsamic vinegar (optional)

Instructions

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.