French Lentil Soup
3 Tbsp olive oil
1 cup diced carrots
1 yellow onion, diced
1 cup diced celery
4 cloves garlic, minced
3 cups 50% less sodium beef broth
1 1/4 cups lentils, dry, rinsed & drained
1 (14.5 oz) can no-salt-added diced tomatoes, undrained
1 Tbsp balsamic vinegar
1 cup water
Pepper to taste
In a skillet, heat oil over medium. Add carrots & sauté 5 minutes.
Add onion, celery & garlic; sauté another 5 minutes or until vegetables begin to brown, stirring frequently.
Transfer cooked vegetables into a large stockpot. Add broth, water, lentils, tomatoes with juice & bring to a boil.
Reduce heat to medium-low. Cover & simmer 35 minutes or until lentils are tender, stirring occasionally.
Season with pepper & vinegar. Ladle into soup bowls & serve.
Encuentra la receta en español
Purchase frozen carrots so you can use extra at a later date.