3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, minced
4 cups (or more) vegetable broth, I mix a heaping Tablespoon of Vegetable Broth Powder with 4 cups of water
1 1/4 cups lentils
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar (optional but I think it's a must)
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 5 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. With potato masher stir and mash up some of the beans NOT ALL! You may thin soup with more broth or water by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired.
Of course I will be doubling it this time because all the other times I have made it there never seems to be enough;)
3 comments:
MMMmmmmmmmmmmmm these all look so delicious. YOur blog is lookin' all professional like! Very Very Cool! I am truly excited about it! I am gonna have to start cooking again....and soon! ;)
Very InSpIrInG! Thanks!
when you say mash some of the beans do you mean lentils? There are not beans in the recipe.
Chrissy: Yes lentils are a legume more commonly known as beans. ;) Although lentils are not usually called beans I should have just referred to them as lentils. Most of the time though I don't even bother with the mashing. I do sometimes add a extra 1/4-1/2 cup of the lentils though.
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