Adapted from: Bon Appetit, December 2006 Servings: 6
Category: Soup Prep time: 1 hour
3 Tablespoons extra-virgin olive oil 1 (14.5-oz) can diced tomatoes in juice
2 cups chopped onion Balsamic vinegar (optional)
2 cups chopped celery stalks 2 (8-oz) chicken breasts, diced
1 cup chopped carrots
4 cups (or more) vegetable broth
1 ¼ cups lentils, rinsed, drained
Heat oil in heavy large saucepan over medium-high heat. Add chicken to saucepan and brown on all sides. Add onions, celery, carrots, and garlic. Sauté until vegetables begin to brown and chicken cooks thoroughly (white through the center), about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. 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. Return puree to soup in pan. Thin soup with more broth by ¼ cupfuls, if too thick. Season with salt, pepper and a splash of vinegar, if desired.
Ladle soup into bowls. Garnish with celery leaves.
Nutritional Facts Per Servings
Serving Size: 2 cups
Sugar:Fiber = 1.3:1
Mono:Sat = 1.1
Carbohydrates (g): 21
Fat (g): 9
Cholesterol (mg): 40
Protein (g): 18
Sodium (mg): 1480