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Lentil Soup with Garlicky Vinaigrette

"This versatile recipe tastes even better with the accompanying vinaigrette."

Ingredients :

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3/4 cup diced celery
• 3/4 cup diced carrots
• 2 cloves garlic, finely chopped
• 2 teaspoons kosher salt
• 3/4 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
• Vinaigrette:
• 1/4 cup olive oil
• 2 tablespoons balsamic or sherry vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt

Instructions :

Prep : 15M	Cook : 6M	Ready in : 6H25M

• 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.

Notes :

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