Lentil Soup (Potage de Lentille)

Ingredients

• 2 tablespoons olive oil
• 2 1/2 cups chopped Rio or other sweet onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1/2 teaspoon dried thyme
• 4 garlic cloves, minced
• 1 bay leaf
• 1 1/2 cups dried petite green lentils
• 4 cups fat-free, less-sodium chicken broth
• 1 cup water
• 1 (14.5-ounce) can petite-cut diced tomatoes, drained
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• 3/4 teaspoon freshly ground black pepper, divided

Preparation

1. 1. Heat oil in a large saucepan over medium-high heat. Add onion and next 5 ingredients (through bay leaf) to pan; sauté 12 minutes. Add lentils; cook for 2 minutes, stirring constantly. Stir in broth, 1 cup water, and tomatoes; bring to boil. Cover, reduce heat, and simmer 40 minutes or until lentils are very tender. Remove from heat; let stand for 5 minutes. Discard bay leaf.
2. 2. Place 3 cups lentil mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in juice, salt, and 1/4 teaspoon pepper. Sprinkle with remaining 1/2 teaspoon pepper.