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Categories:
brown lentils vegetable broth Italian-style diced olive oil garlic onion carrots celery bay leaf balsamic vinegar salt
Viewed: 26 - Published at: 8 years agoIngredients
- 1 cup dried brown lentils
- 4 cups vegetable broth
- 1 (14 1/2 ounce) can Italian-style diced tomatoes
- 2 tablespoons olive oil
- 5 garlic cloves, diced
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 celery ribs, chopped (including leaves)
- 1 bay leaf
- 2 tablespoons balsamic vinegar
- salt and pepper
Method
- Pour lentils in a bowl, cover with water, Over medium heat, cook onions in olive oil in a large soup pan.
- Add garlic and celery.
- Once celery begins to soften, add carrots, tomatoes, bay leaf and vegetable stock.
- Pour in drained lentils.
- Bring to a boil, reduce heat, and allow the soup to simmer for 30 minutes.
- Remove and discard bay leaf and add vinegar.
- Season with salt and pepper to taste.
