3 tablespoons of extra virgin olive oil
1 chopped celery stalk plus celery leaves
1 cup chopped carrots
2 cups chopped onions
2 garlic cloves, chopped
1 1/4 cup lentils, rinsed and drained
4 cups vegetable broth
1 14 1/2 ounce can of diced tomatoes in juice
Balsamic vinegar (optional)
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1. Into a large saucepan heat olive oil over a medium heat. Add in celery, carrots, onions and garlic. Saute this until the vegetables become brown which should take about 15 minutes.
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2. Add in 4 cups of broth, tomatoes with the juice and lentils, bringing this to the boil. Reduce this to a medium-low heat, cover this and then simmer for 35 minutes by which time the lentils are tender.
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3. Transfer 2 cups of soup to the blender and then puree this until smooth. Return this puree to the pan. For a thin soup, add 1/4 cup of broth and add more if it’s too thick. Season this with salt, pepper and a splash of balsamic vinegar if necessary.
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4. Ladle the soup into bowls and then garnish with celery leaves.
CategoryLunch, SoupCuisineBudget-Diets, Ketogenic-Vegan
Ingredients
3 tablespoons of extra virgin olive oil
1 chopped celery stalk plus celery leaves
1 cup chopped carrots
2 cups chopped onions
2 garlic cloves, chopped
1 1/4 cup lentils, rinsed and drained
4 cups vegetable broth
1 14 1/2 ounce can of diced tomatoes in juice
Balsamic vinegar (optional)