Fall is around the corner here and I can not wait to give this a go!
- Carbohydrate 37.6851875 g
- Cholesterol 0 mg
- Fat 7.47002083333333 g
- Fiber 16.1843333681921 g
- Protein 13.2198375 g
- Saturated Fat 1.0455375 g
- Serving Size 1 1 Serving (331g)
- Sodium 652.308333333333 mg
- Sugar 21.5008541318079 g
- Trans Fat 0.339955416666666 g
- Calories 266 calories
Step-by-step
- Heat oil in heavy large saucepan over medium-high heat.
- Add onions, celery, carrots, and garlic; saut 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, and a splash of vinegar, if desired.
- Ladle soup into bowls.
- Garnish with celery leaves.
The Foundation
Olive oil does the heaviest lifting in this pot. Sautéing onions, carrots, celery, and garlic for a full 15 minutes over medium-high heat builds foundational depth. Do not rush this stage. Pale vegetables yield flat broth. Wait until edges turn deeply golden before adding liquids.
Controlling Texture
Extracting two cups of solids for blending alters the body of the pot without adding heavy cream. A standard countertop blender handles this easily, but let steam escape through the lid vent to prevent pressure explosions. Pulse until completely smooth, then stir the puree back in. If the result measures too thick, adjust consistency with warm vegetable broth added in quarter-cup increments.
Acid and Storage
Finish bowls with a precise dash of balsamic vinegar to sharpen the earthy legume flavor. Dried lentils absorb liquid continuously as the pot cools. Store leftovers in airtight glass containers for up to four days. Reheat individual portions on the stove over medium-low heat, thinning with water as needed.
