Lentil Soup
maxine February 19th, 2008
Prep: 35 minutes
Total: 1 hour 10 minutes
Servings: Makes 6 servings.
Ingredients
3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup chopped celery
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) beef broth
1 1/4 cups lentils, picked over, rinsed, and drained
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar (optional, but recommended)
Preparation
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. Alternatively, use an immersion blender to blend soup until desired texture, leaving some chunks. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls.
recipe adapted from epicurious.com
Holy cow that’s good! My veggies never “browned” and I had to add 1 1/2 cups more beef broth, but probably because I added a bit more carrots and celery. I also pureed a little more then it said, I like my soups pretty smooth. And I added a pretty huge “splash” of baslamic vinegar, but that’s just because I love it… this was SO GOOD!! I’ve never had lentils before and I’m excited to have a new soup to love! Thank you!