French Lentil Soup (Sophia)

Ingredients

3 tablespoons Extra-virgin olive oil

3 cup chopped onions

3 cup chopped celery stalks plus chopped celery leaves for garnish

3 cup chopped carrots

4 garlic cloves, chopped

8 cups (or more) Chicken broth

3cups lentils, rinsed, drained

28 ounce can diced tomatoes in juice

Balsamic vinegar (optional)

Directions

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 8 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, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.