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Place chopped onions, celery, carrots, and garlic in a large stock pot and drizzle with 3 tablespoons olive oil.
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Sauté on med/high heat until veggies soften and begin to brown, about 15 minutes.
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Add 4 cups broth, lentils, and tomatoes with juice and bring to boil.
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Reduce heat to medium–low, cover, and simmer until lentils are tender, about 25-35 minutes (Cooking time depends on what lentils you use, the black take a little longer)
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If soup gets too thick pour in a little reserved broth. When lentils are soft place 2 cups soup (mostly solids) into blender and puree until smooth.
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Return puree to soup in pot; thin soup with reserved broth ½ cup at a time if too thick. Add 2 generous pinches of sea salt, pepper, and 2-3 tablespoons of good quality balsamic glaze.
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Serve