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Lentil Soup
Ingredients
- 2 tbsp olive oil
- 2 1/2 cups chopped Rio or other sweet onion
- 1 cup chopped celery
- 1 cup chopped carrot
- 1/2 tsp dried thyme
- 4 garlic cloves, minced
- 1 bay leaf
- 1 1/2 cups dried petite green lentils
- 4 cups fat-free, less-sodium chicken broth
- 1 cup water
- 1 14.5-oz can petite-cut diced tomatoes, drained
- 2 tbsp fresh lemon juice
- 1/2 tsp salt
- 3/4 tsp black pepper, divided
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onion and next 5 ingredients (through bay leaf) to pan; saute 12 minutes.
- Add lentils; cook for 2 minutes, stirring constantly.
- Stir in broth, 1 cup water and tomatoes; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lentils are very tender. Remove from heat; let stand for 5 minutes. Discard bay leaf.
- Place 3 cups lentil mixture in a blender. Remove center piece of blender lid to allow steam to escape; secure blender lid and place a paper towel over lide to avoid splatters. Blend until smooth and return pureed mixture to pan.
- Stir in juice, salt and 1/4 tsp pepper. Sprinkle with remaining pepper.