Lentil and Balsamic Soup

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.

Ingredients :-

• 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

Method :- 

1. Heat oil in sauce pan.
 
2. Saute shallots, celery, and garlic for 30 seconds on medium heat.
 
3. Now add tomato, tomato paste, cayenne pepper, salt, and black pepper.
 
4. Mix and cook for around 2 minutes or until juice of the tomato evaporate little.
 
5. Add balsamic vinegar, oregano, and lentils on pan. 
 
6. Mix and add broth in it and bring it to boil. 
 
7. Reduce the heat on medium-low, cover pan with lid and let it simmer until lentils are tender, about 30-35 minutes.
 
8. Ladle the soup into serving bowl. 
 
9. Sprinkle parmesan cheese on top and serve hot. 

Enjoy...