Soup - 15 minute Lentil Soup

By BlueSchmoo

marthastewart.com RECIPE for 1

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Ingredients

• 1 teaspoon extra-virgin olive oil
• 1/2 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 garlic clove, minced
• Coarse salt and ground pepper
• 14.5 ounces low-sodium vegetable or chicken broth
• 3/4 cup cooked lentils (from a 15-ounce can), rinsed and drained
• 2 teaspoons red-wine vinegar

Preparation

Step 1

In a medium saucepan, heat oil over medium. Add onion, carrot, celery, and garlic; season with salt and pepper and cook, stirring occasionally, until onion softens, 3 to 5 minutes. Add broth; bring to a boil and cook 5 minutes. Add lentils and cook until soup thickens slightly, 3 to 5 minutes. Stir in vinegar and season with salt and pepper.