Lentil Soup with Garlicky Vinaigrette
Description
A drizzle of balsamic vinaigrette brightens the rich flavors of this slow-cooker lentil soup with fresh thyme.
Ingredients
•
2 tablespoons olive oil
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1 cup chopped onion
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3/4 cup diced celery
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3/4 cup diced carrots
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2 cloves garlic, finely chopped
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2 teaspoons kosher salt
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3/4 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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1/4 cup olive oil
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2 tablespoons balsamic or sherry vinegar
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1 clove garlic, minced
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1/2 teaspoon salt
Directions
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.