Lentil Soup 3 tablespoons extra–virgin olive oil 2 cups chopped onions 6-8 cloves of garlic, minced 1/2 cup chopped celery stalks plus chopped celery leaves for garnish 1/2 cup chopped carrots 8 cups (or more) vegetable or chicken broth 1lb lentils, rinsed, drained, sorted 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 6 cups broth and lentils (you may need more as the lentils cook). Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes. Transfer 2 cups soup (mostly solids) to blender and puree until smooth (you can omit this, or just briefly use an immersion blender-- you dont want to puree all of the lentils). Thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper. Ladle soup into bowls. Garnish with celery leaves. Back to Soups