lentil soup with garlicky vinaigrette

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 cup chopped onion
• 3/4 cup diced celery
• 3/4 cup diced carrots
• 2 cloves garlic, finely chopped
• 2 teaspoons kosher salt
• 3/4 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 vinegar
• vinaigrette:
• 1/4 cup olive oil
• 2 tablespoons balsamic or vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt

Recipe

Preparation Time: 15 mins Cook Time: 6 hrs 10 mins

Ready Time: 6 hrs 25 mins


• 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.