Prep & Cook Time: 50 Minutes
2 tablespoons Il Molino DOP Italian Extra Virgin Olive Oil
1 1/2 cups chopped onions
1/3 cup finely chopped celery
2 medium carrots, chopped
2 cloves garlic, crushed and chopped
1/2 teaspoon Trapani Sea Salt
1/4 teaspoon dried thyme
1/4 teaspoon ground Tellicherry Peppercorns
4 cups Organic Vegetable Broth
1 1/4 cupsFrench Green Lentils, rinsed
Mutti Italian Chopped Tomatoes
2 teaspoons apple cider vinegar
In a medium saucepan, sauté the onions, celery, carrots, and garlic over medium-high heat for 12 to 15 minutes. Once the vegetables have just started to turn light brown, add the Trapani Sea Salt, dried thyme, and Tellicherry Pepper to the pan. Continue cooking and stirring the mixture for 1 minute.
Add the Organic Vegetable Broth, French Green Lentils, and Mutti Chopped Tomatoes to the pan. Bring the soup to a boil, and then reduce the temperature slightly so that it is simmering. Simmer the soup, covered, for 30 minutes, until the lentils are tender. Puree 1 3/4 cups of the soup with the cider vinegar and stir the pureed mixture back into the soup. Serve the soup hot with toasted French bread.
Recipe adapted from and photo courtesy of www.frenchfood.about.com