Luscious Lentil Soup

In 'Saved By Soup' by Judith Barrett;

• Ready In: 1 hr 18 mins
• Serves: 6

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

1. Heat oil in a heavy 4-quart saucepan over med-high heat.
2. Add in onion, carrot, and celery; cook, stirring, until the vegetables begin to soften, 2-3 minutes.
3. Add in lentils, broth, and water; bring to a boil.
4. Partially cover the saucepan, decrease heat to med-low, and simmer until the lentils are soft and the soup is thick, about 45 minutes.
5. 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.