Buda Fooda

Lentil Soup

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

  1. Heat oil in a large saucepan over medium-high heat. Add onion and next 5 ingredients (through bay leaf) to pan; saute 12 minutes.
  2. Add lentils; cook for 2 minutes, stirring constantly.
  3. 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.
  4. 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.
  5. Stir in juice, salt and 1/4 tsp pepper. Sprinkle with remaining pepper.

A Dan Buda Joint