Lentil Soup

This classic soup is simple to prepare and very nutritious. Serve with greens and Parmesan Biscuits or, as shown here, with roasted balsamic potatoes and zucchini fritatta.

Time it Will Take
15 minutes hands on, 50 minutes total

Ingredients

2T Olive oil
1 large onion chopped
1 cup diced carrotts
1 large celery stalk chopped
2 cloves garlic chopped
1 can diced tomatoes undrained
3/4 c lentils washed and drained
4c vegetable broth or chicken stock
salt to taste
pepper
Balsamic vinegar

Directions

Heat oil over medium heat and add onion, carrot, celery and garlic. Stir and cook until soft. Add tomato, broth, and lentils. Bring to a boil. Cover and reduce heat to low/medium low and simmer 30 minutes or until lentils soft. Add more broth if needed. Puree 2/3 of the solids and return to pot. Add splash of Balsamic vinegar and salt to taste. For older babies (over 9 months) puree the baby portion until desired texture and skip the salt.