Prep 1 hr 15 mins
Cook 0 mins
I love this soup in the cold months. Living in Green Bay that's about 6 months out of the year.
- 1 tablespoon extra virgin olive oil
- 1 onion, finely chopped
- 3 cloves garlic, pressed or minced
- 1 cup dried brown lentils
- 4 cups reduced-sodium fat-free chicken broth
- 1 bay leaf
- 1⁄4 teaspoon ground black pepper
- 2 large celery ribs, chopped
- 1 cup chopped cabbage
- 1 large carrot, chopped
- 2 plum tomatoes, peeled and chopped
- 2 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- Heat the oil in a large pot or dutch oven over medium heat.
- Add the onion and garlic.
- Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
- Add the lentils, broth, bay leaf, and pepper.
- Stir to mix well.
- Bring to a boil.
- Reduce the heat to low.
- Cover and cook for 40 to 45 minutes, or until the lentils are tender.
- Pour half of the mixture into a bowl and set aside.
- Pour the remaining mixture into a blender or food processor.
- Blend or process until smooth.
- Return the puree to the pot.
- Add the celery, cabbage, and carrot.
- Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
- Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
- Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
- Remove and discard the bay leaf.
This is a nice recipe .. I used 1T vinegar, and didn't change anything else .. my husband felt that it was missing something, but I liked it .. thanks for posting!
This was not bad, but the taste of the vinegar was a little strong, I thought. Added quite a bit of water to get it to a thick soupy consistency. I couldn't get my family to eat this.
I was looking for something hearty, health and heart friendly...I found it. This is a great lentil recipe. It went down well with the family. I absolutely love the flavour that the lemon and balsamic vinegar gave the soup. The addition of these 2 ingredients certainly lifted this humble soup to a higher level. Goodonya gbmom for posting the recipe. A keeper and a winner.