Lentil Vegetable Soup

Total Time: 1 hr 15 mins Preparation Time: 1 hr 15 mins

Ingredients

• Servings: 8
• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 3 cloves garlic, pressed or minced
• 1 cup dried brown lentils
• 4 cups reduced-sodium fat-free chicken broth
• 1 bay leaf
• 1/4 teaspoon ground black pepper
• 2 large celery ribs, chopped
• 1 cup chopped cabbage
• 1 large carrot, chopped
• 2 plum tomatoes, peeled and chopped
• 2 tablespoons lemon juice
• 2 tablespoons balsamic vinegar

Recipe

• 1 heat the oil in a large pot or dutch oven over medium heat.
• 2 add the onion and garlic.
• 3 cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
• 4 add the lentils, broth, bay leaf, and pepper.
• 5 stir to mix well.
• 6 bring to a boil.
• 7 reduce the heat to low.
• 8 cover and cook for 40 to 45 minutes, or until the lentils are tender.
• 9 pour half of the mixture into a bowl and set aside.
• 10 pour the remaining mixture into a blender or food processor.
• 11 blend or process until smooth.
• 12 return the puree to the pot.
• 13 add the celery, cabbage, and carrot.
• 14 cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
• 15 add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
• 16 cook, stirring frequently, for 10 to 12 minutes, or until heated through.
• 17 remove and discard the bay leaf.