Lentil & Carrot Soup

This very simple recipe comes out looking disgusting, but don't be fooled. It's deLISH!!! Also filling and VERY healthy. I have never had anyone try it who didn't love it. I personally omit the seasonings, since the existing flavors blend so wonderfully on their own and the chicken broth usually contains plenty of salt.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1⁄4 cup olive oil
• 1  large onion
• 3  medium carrots, finely chopped
• 2  stalks celery, finely chopped
• 2  cups dry green lentils, rinsed and picked over for grit and pebbles
• 8  cups chicken broth
•  salt and pepper

Directions

1. Heat oil in heavy pan, add onions, carrots, and celery. Cook and stir until tender, about 5 minutes.
2. Add lentils and broth; bring to a boil. Cover and reduce heat. Stir occasionally for about 45 minutes.
3. Transfer 2-3 cups soup to blender and process (starting on LOW) until smooth. Be VERY careful with this step, because the soup is very hot & can volcano out of the blender causing burns and making a huge mess. I always put the blender in the sink, wear oven mitts, and always always ALWAYS start the blender on the lowest setting possible.
4. Return blended soup to pot, stir, and season with salt & pepper to taste.