Categories: Lentils, Main Dish, Soup
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 1 rib celery, finely chopped
- 2 cups dried brown lentils, picked over and rinsed
- 4 cups defatted chicken broth or 4 cups vegetable broth, preferably homemade
- 2 cups cold water
- salt
- freshly ground black pepper
Directions
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Heat oil in a heavy 4-quart saucepan over med-high heat.
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Add in onion, carrot, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
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Add in lentils, broth, and water; bring to a boil.
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Partially cover the saucepan, decrease heat to med-low, and simmer until the lentils are soft and the soup is thick, about 45 minutes.
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Transfer about half the soup to a food processor or blender or use an immersion blender, and pulse the machine a few times to lightly blend the soup; return soup to the saucepan, stir to combine with the unpureed soup, season with salt and pepper, and heat through before serving.