Sometimes I really prefer a French lentil to just about any other, when making lentil soup. They’re heartier and tend to hold their shape far better than their fellow lentils.
If you want more whole lentils in your soup, puree just enough of the soup to add thickness, maybe 1 cup.
- 2 tablespoons extra–virgin olive oil
- 2 small onions, chopped
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 2 garlic cloves, minced
- 4 cups (or more) vegetable broth
- 1¼ cups lentils, rinsed, drained
- 1 14½–ounce can diced tomatoes in juice
- Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
- Season with salt, pepper to taste