Soupe sante pour bien commencer l'annee: soupe aux lentilles

Je vous imagine deja fremir mais oui oui, c'est bon! C'est des lentilles, des legumes, a peu pres pas de gras et c'est bon!!! Servir avec du bon pain grille et voila un excellent repas!

3 tablespoons extra–virgin olive oil
2 cups chopped onions
1 cup chopped celery stalks plus chopped celery leaves for garnish
1 cup chopped carrots
2 garlic cloves, chopped
4 cups (or more) vegetable broth
1 1/4 cups lentils, rinsed, drained
1 14 1/2–ounce can diced tomatoes in juice
Balsamic vinegar

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 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 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar. Ladle soup into bowls. Garnish with celery leaves.

Makes 6 servings.

Recette et photo tirees de Bon Appétit, decembre 2006.