Week 19: French Lentil Soup

Alas, I found a recipe featuring the as-yet unfamiliar lentil. I am anxious to work with this protein-packed legume (thanks, wikipedia!), in hopes of integrating it into my diet with more regularity. They are used quite often in Indian cooking, but I thought we would start off with a version from my homeland: France, of course ;)

Ingredients (for six servings):

• 3 tablespoons extra–virgin olive oil 
• 2 cups chopped onions 
• 1 cup chopped celery stalks plus chopped celery leaves for garnish 
• 1 cup chopped carrots 
• 2 garlic cloves, chopped 
• 4 cups (or more) vegetable broth (NOTE: Reviewers recommend chicken stock) 
• 1 1/4 cups lentils, rinsed, drained 
• 1 14 1/2–ounce can diced tomatoes in juice 
• Balsamic vinegar (optional) 
• Reviewers' additions include: fresh thyme, bay leaf, and even harissa-YES! 

Preparation:

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 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.