- 2 tablespoons olive oil
- 1 cup chopped onion
- 3/4 cup diced celery
- 3/4 cup diced carrots
- 2 cloves garlic, finely chopped
- 2 teaspoons kosher salt
- 3/4 cup tomato sauce
- 2 cups green or brown lentils
- 2 cups water
- 4 cups low-sodium chicken or vegetable broth
- 1 bay leaf
- 1 sprig fresh thyme
- 1 teaspoon balsamic or sherry vinegar
- Vinaigrette:
- 1/4 cup olive oil
- 2 tablespoons balsamic or sherry vinegar
- 1 clove garlic, minced
- 1/2 teaspoon salt
- Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
- For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
- Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.
03/28/2018
recipepes.com
Lentil Soup with Garlicky Vinaigrette, recipe
PT15M
PT1H
5
455 calories