Soup is a staple in the cold, dreary months of winter here in Illinois, so it should take no one by surprise that this little lovely won Star Status on 2/22, during our "Mardi Gras" Theme Day.The soup was excellent but the balsamic vinegar cream (reduction) was a very good 'optional' and I strongly recommend you drizzle it on to the soup right before you serve. It brings a whole new dimension to this hearty soup. Serve it with a hearty, crusty bread and you have a meal good for any wintery day.
- Chez
Software
- 3 tablespoons extra–virgin olive oil
- 2 cups chopped onions
- 1 cup chopped celery stalks plus chopped celery leaves for garnish
- 1 cup chopped carrots
- 2 garlic cloves, chopped
- 4 cups (or more) vegetable broth
- 1 1/2 cups lentils, rinsed, drained
- 1 14 1/2–ounce can diced tomatoes in juice
- Balsamic vinegar cream (optional)
Instructions
- Heat oil in heavy large saucepan over medium–high heat.
- Add onions, celery, carrots, and garlic; sauté until vegetables 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 35 minutes.
- Transfer 2 cups soup (mostly solids) to blender and puree until smooth.
- Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick.
- Season with salt, pepper.
- Ladle soup into bowls and garnish with celery leaves and drizzle balsamic vinegar cream to taste.
