Lentil Vegetable Soup

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I love this soup in the cold months. Living in green bay that's about 6 months out of the year.

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Steps

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Heat the oil in a large pot or dutch oven over medium heat.

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Add the onion and garlic.

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Cook stirring frequently , 10 to 12 minutes , or until the onion is translucent.

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Add the lentils , broth , bay leaf , and pepper.

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Stir to mix well.

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Bring to a boil.

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Reduce the heat to low.

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Cover and cook for 40 to 45 minutes , or until the lentils are tender.

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Pour half of the mixture into a bowl and set aside.

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Pour the remaining mixture into a blender or food processor.

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Blend or process until smooth.

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Return the puree to the pot.

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Add the celery , cabbage , and carrot.

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Cook over medium heat , stirring frequently , for 10 minutes , so the flavors blend.

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Add the tomatoes , lemon juice , vinegar and the reserved lentil mixture.

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Cook , stirring frequently , for 10 to 12 minutes , or until heated through.

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Remove and discard the bay leaf.

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Ingredients

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extra virgin olive oil, onion, garlic, dried brown lentils, reduced-sodium fat-free chicken broth, bay leaf, ground black pepper, celery ribs, cabbage, carrot, plum tomatoes, lemon juice, balsamic vinegar