Recipe via Shauna Niequist’s Bread & Wine.
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Ingredients
- 3 tbsp extra virgin olive oil
- 2 cups onion - chopped
- 2 cloves garlic - chopped
- 1 cup celery - chopped
- 1 cup carrots - chopped
- 4 cups vegetable broth
- 1 1/4 cup lentils - rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- balsamic vinegar (optional)
Ingredients
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Instructions
- Heat oil in large pan 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 a boil. Reduce heat to medium-low, cover, and simmer until lentils are tender (about 35 minutes).
- Transfer 2 cups of soup to a blender and purée until smooth. Return purée to soup in pan. Season with salt and pepper and a splash of vinegar.
Recipe Notes
Trader Joe's steamed lentils work great in this recipe and cut the cook time in half!
Love this recipe. I often take the left overs, add some sautéed cubed chicken and chili spices and turn it into a chili
Andrea Flanagan, that sounds delicious as leftovers! I’m vegan but the principle is the same – add a vegan protein and chili spices. We will be trying this soon. Thanks for leaving the tip!
This is delicious! I’m excited because I’ve had trouble making a tasty soup lately, but this one made the grade! I had homemade chicken stock, which gave it a lot of flavor too.
What a comforting, nourishing and simple recipe. Thank you!
So glad to hear you enjoyed it, Kathryn! Thanks for letting us know. 🙂
I make this a lot but use half the onion, sub chicken broth for vegetable broth, and add a half tsp each of cumin and paprika. Squeeze lemon on top when serving! A favorite for my kids, too.
Love those additions, Jessica! Thank you for sharing – sounds so yummy! 🙂
Love this recipe. The balsamic vinegar adds such a delicious touch. Making again today and plan to enjoy for lunch all week. So yummy!
We’re so glad you like this recipe, Danielle! Happy to hear you have a meal for lunch all week, too. 🙂
My husband and I love this soup. He has to add Stiracha instead of the vinegar however.
Oooh, that sounds delicious! So glad both you and your husband enjoy this soup, Jill! 🙂