Lentil Soup

Last week was soup week. It was kind of unintentional, but after I finished my meal plan I realized I had an abundance of soups on my list. This was hands down the best soup of the week and actually the only one I’m going to share, since I only share the yummiest of yummies. It’s been really cold here in Sacramento, reaching below freezing most nights for the past week. I had a final on Saturday and by 9 in the morning it was only 32 degrees. Brrrrrr….

Soup is good!

French Lentil Soup

Ingredients
1 1/2 tbsp olive oil
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrot
2 cloves garlic, minced
2 cups vegetable broth
1/2 cup + 2 tbsp lentils, rinsed
7 oz petite diced tomato in juice
balsamic vinegar

Directions

1. Heat oil in a saucepan over medium-high heat. Add onions, celery, carrots, and garlic, sauteing until the vegetables are brown, about 15 minutes.

2. Add 2 cups of broth, lentils, and tomatoes. Bring to a boil. Reduce heat over medium-low, cover, and simmer until the lentils are tender, about 35 minutes.

3. Transfer 1 cup of soup to a food processor or blender and puree until smooth. Return the puree to the soup. Season with salt, pepper, and a splash of balsamic vinegar.

* serves 3
* 333 calories per serving

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