Hearty Lentil Soup!
A hearty soup that can be made ahead and frozen. Tastes great served over chicken breasts too.
Servings 8 servings
Ingredients
Ingredients:
- 3 tablespoons extra–virgin olive oil
- 2 cups white onion, chopped
- 1 cup chopped celery
- 1 cup chopped carrots
- 4 garlic cloves, peeled and minced
- 6 cups vegetable broth, separated, you may not need it all
- 1 ¼ cups lentils, I use black beluga
- 14 ½ oz can diced fire roasted tomatoes in juice
- 2-3 Tablespoons Balsamic glaze
- Sea salt
- Pepper
Instructions
- Place chopped onions, celery, carrots, and garlic in a large stock pot and drizzle with 3 tablespoons olive oil.
- Sauté on med/high heat until veggies soften and begin to brown, about 15 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 25-35 minutes (Cooking time depends on what lentils you use, the black take a little longer)
- 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.
- 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.
- Serve