Ingredients
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1 tablespoon extra virgin olive oil
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1 onion, finely chopped
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3 cloves garlic, pressed or minced
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1 cup dried brown lentils
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1 bay leaf
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2 large celery ribs, chopped
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1 cup chopped cabbage
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2 plum tomatoes, peeled and chopped
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2 tablespoons lemon juice
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2 tablespoons balsamic vinegar
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1/4 teaspoon ground black pepper
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1 large carrot, chopped
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4 cups reduced-sodium fat-free chicken broth
Instructions
- Heat the oil in a large pot or dutch oven over medium heat.
- Add the onion and garlic.
- Cook stirring frequently, 10 to 12 minutes, or until the onion is translucent.
- Add the lentils, broth, bay leaf, and pepper.
- Stir to mix well.
- Bring to a boil.
- Reduce the heat to low.
- Cover and cook for 40 to 45 minutes, or until the lentils are tender.
- Pour half of the mixture into a bowl and set aside.
- Pour the remaining mixture into a blender or food processor.
- Blend or process until smooth.
- Return the puree to the pot.
- Add the celery, cabbage, and carrot.
- Cook over medium heat, stirring frequently, for 10 minutes, so the flavors blend.
- Add the tomatoes, lemon juice, vinegar and the reserved lentil mixture.
- Cook, stirring frequently, for 10 to 12 minutes, or until heated through.
- Remove and discard the bay leaf.