Lentil Soup with Garlicky Vinaigrette

Name: Lentil Soup with Garlicky Vinaigrette
Total time: 385
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 cup chopped onion; 0.75 cup diced celery; 0.75 cup diced carrots; 2 cloves garlic, finely chopped; 2 teaspoons kosher salt; 0.75 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; 0.25 cup olive oil; 2 tablespoons balsamic or sherry vinegar; 1 clove garlic, minced; 0.5 teaspoon salt

Recipe by benandbirdy from allrecipes.com

Dinner 6 Hr. 25 Mins.

Ingredients

6 servings

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2 tablespoons olive oil
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1 cup chopped onion
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0.75 cup diced celery
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0.75 cup diced carrots
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2 cloves garlic, finely chopped
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2 teaspoons kosher salt
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0.75 cup tomato sauce
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2 cups green or brown lentils
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2 cups water

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4 cups low-sodium chicken or vegetable broth
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1 bay leaf
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1 sprig fresh thyme
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1 teaspoon balsamic or sherry vinegar
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0.25 cup olive oil
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2 tablespoons balsamic or sherry vinegar
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1 clove garlic, minced
•

0.5 teaspoon salt

Instructions

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.
For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.