When it comes to the comfort food, this soup is always in the list. This soup is a meal by itself and is great in any season. Usually in lentil soup, one will find red wine vinegar, but red wine vinegar is too strong for my DH, so I made it with aged-balsamic vinegar and it didn't take away from original taste. Serve piping hot with garlic toast.
- 1 cup Lentils, rinse and drain
- 2 Celery, chopped
- 2-3 Shallots, chopped
- 2 Garlic Cloves, chopped
- 1 can Diced Tomatoes with Juice
- 1 tsp Tomato Paste
- 1 tsp Cayenne Pepper
- 1/2 tsp Dried Oregano
- 4 to 4-1/2 Cups Vegetable Broth
- 1-1/2 tbsp Aged Balsamic Vinegar
- 3 tbsp Olive oil
- Salt and Ground Black Peppet to taste
- Parmesan Cheese
- Heat oil in sauce pan.
- Saute shallots, celery, and garlic for 30 seconds on medium heat.
- Now add tomato, tomato paste, cayenne pepper, salt, and black pepper.
- Mix and cook for around 2 minutes or until juice of the tomato evaporate little.
- Add balsamic vinegar, oregano, and lentils on pan.
- Mix and add broth in it and bring it to boil.
- Reduce the heat on medium-low, cover pan with lid and let it simmer until lentils are tender, about 30-35 minutes.
- Ladle the soup into serving bowl.
- Sprinkle parmesan cheese on top and serve hot.