Lentil Soup - Updated
Lentil soup shows up on our table once a while. Easy and tasty. This time, more vegetable than one made in June and less chicken broth. We loved it!
Lentil Soup - Updated
SERVES 2 x 2
1 1/2 tbs olive oil
1 onion, finely chopped
3 carrot, finely chopped
1 celery, finely chopped
pinch of salt
1 cup lentil, washed and drained
1 can petite diced tomato
2 bay leaves
1 tbs dried oregano
1/2 cup white wine
1/2 cup low-sodium chicken stock
3 - 4 cup water (adjust to your preferred thickness of soup)
1 tbs aged balsamic vinegar
black pepper for taste
1. Heat oil, saute onion, carrot, celery with pinch of salt until starting to brown.
2. Stir in lentil, tomato, bay leaves, oregano, mid-low heat, cover, cook for 10 min, stirring often.
3. Add wine, mid-high heat, cook for a few min, add chicken stock and water, bring to boil, reduce heat, cover, simmer until soften, for about 40 min
4. Puree part of soup, stir in balsamic vinegar, adjust taste with salt and pepper
