A delicious lentil soup, perfect after a meal


3 teaspoons. spoons of olive oil
300 g of onions
150 g celery stalks
300 g of carrots
2 cloves of garlic
250 g of lentils
400 g canned tomatoes
1200 ml vegetable broth
balsamic vinegar to taste
salt to taste
ground black pepper to taste

Peel and chop the onion and garlic. Cut stalks of celery into slices, chop leaves. Peel the carrot and cut into cubes. Wash and remove the lens. Heat oil in a pan, fry carrots, celery stalks, onions and garlic. Bake for about 15 minutes until the vegetables are lightly browned.

Pour in the stock, shake the lentils, add the tomatoes and cook for about 35 minutes until the lentils are soft. Then pour two cups of soup into a separate container, puree it with a blender and pour it back into the pot *. If the soup is too thick, add more water or broth. Stir, add salt, pepper, balsamic vinegar, bring to a boil and turn off. Garnish each plate with celery leaves. Serve with slices of toast.

* You can skip this step if you want.

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