Lentil Soup
- 2 tablespoons extra virgin olive oil
- ½ cup chopped onion
- ½ cup chopped carrot
- ½ cup chopped celery (save leaves for garnish)
- 8 ounces tomato sauce
- 1¼ cups french green lentils, sorted and rinsed
- 6 cups chicken stock
- salt and pepper
- garnish with grated parmesan cheese, celery leaves, or flat leaf parsley
- Heat oil in saucepan over medium heat.
- Add onions, celery, and carrots.
- Cook until vegetables soften about 10-12 minutes.
- When vegetables are tender add tomato sauce, lentils, and broth.
- Bring to a boil, reduce to medium-low, cover, and simmer 30-35 minutes until lentils are tender.
- Transfer 2 cups of soup to blender and puree. Return puree to soup.
- Season to taste with salt and pepper.
- Serve soup in bowls and garnish.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/lentil-soup/
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