Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 cups onions (chopped)
- 1 cup celery ribs (chopped, plus chopped celery leaves for garnish)
- 1 cup carrots (chopped)
- 2 garlic cloves (chopped)
- 4 cups homemade vegetable broth (or more)
- 1 1/4 cups lentils (rinsed, drained)
- 14 1/2 ounces no salt added 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 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 to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupful, if too thick. Season with pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
Recipe found years ago, possible from allrecipes.com, adapted for low sodium
