Lunch: Lentil Soup with Garlicky Vinaigrette

Recipe by benandbirdy This versatile recipe tastes even better with the accompanying vinaigrette.

Ingredients

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 sherry vinegar

Instructions

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.

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