Lentil Soup with Garlicky Vinaigrette Recipe

  • 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
  • Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons balsamic or sherry vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  1. 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.
  2. For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
  3. Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.