Lentil Soup with Garlicky Vinaigrette recipe
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Ingredients
- 2 tablespoons olive oil 1 cup chopped onion ¾ cup diced celery ¾ cup diced carrots 2 cloves garlic, finely chopped 2 teaspoons kosher salt ¾ 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 ¼ cup olive oil 2 tablespoons balsamic or sherry vinegar 1 clove garlic, minced ½ teaspoon salt
Nutrition Info
- 392.1 caloriescarbohydrate: 46.6 gcholesterol: 2.7 mgfat: 14.6 gfiber: 21.1 gprotein: 19.7 gsaturatedFat: 2.3 gservingSize: -sodium: 1102.3 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Lentil Soup with Garlicky Vinaigrette
Directions
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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.