Satiating Treats

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 2 C chopped onions
• 1 C chopped celery stalks
• 1 C chopped carrots
• 2 garlic cloves, chopped
• 4 C or more of vegetable broth
• 1 1/4 C lentils, rinsed and drained
• 1 14 1/2-ounce can of diced tomatoes in juice
• Balsamic vinegar

Directions:

1. Heat oil in a heavy large sauce pan over med.-high heat.
2. Add onions, celery, carrots, and garlic.
3. Saute until vegetables begin to brown, about 15 minutes.
4. Add 4 C broth, lentils, and tomatoes with juice, and bring to boil.
5. Reduce heat to med.-low and cover; simmer until lentils are tender, about 35 minutes.
6. Transfer 2 C of soup (mostly solid) to a blender and puree until smooth.
7. Return puree to soup in pan.
8. If too thick, thin with more broth.
9. Season with salt, pepper, and a splash of balsamic vinegar.

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