Ingredients

• 2 T. olive oil
• 1 Cup chopped celery
• 1 Cup chopped carrots
• 2 Cups chopped onions
• 2 Garlic cloves, minced
• 4 Cups vegetable broth
• 1-1/4 cups lentils, rinsed and drained
• 1 (28 oz.) can petite diced tomatoes (undrained)

Instructions

• In a large soup pot, heat oil over medium-high heat.
• Add onion, carrots, celery, and garlic.
• Cook until the vegetables are golden brown, 10-15 minutes.
• Add the broth, lentils, and tomatoes and bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 40-45 minutes.
• Transfer about one third of the soup to a blender and puree.
• Return the puree to pot and mix everything together.
• Add sea salt to taste! I like it more than usual!

Notes & Tips

Use an immersion blender to puree directly in the pot instead of transferring anything to a blender, works exactly the same way without any mess!

I normally double the recipe and make 12 servings. Recipe as above makes 6 servings.

Pair with lean protein and small spinach salad, or feel free to add 2 cups cubed cooked chicken, beef or my Turkey Sausage to the soup for a complete meal!