love lentil soup, especially this meatless version that can even be made vegan by substituting vegetable broth for chicken broth. This is a filling soup that can serve as a main course for lunch or dinner when paired with a green salad. When reheating leftovers, add a combination of extra broth and water since the lentils absorb liquid when they are stored. This soup also freezes beautifully.

Ingredients:

• 2 tablespoons Napa Valley organic olive oil
• 1/2 pound organic carrots, peeled and diced
• 2 organic celery stalks, diced
• 1 package GillŐs Onions fresh organic diced yellow onion or 1 1/4 cup onion, diced
• 1 medium leek, light part only, diced
• 1 parsnip, peeled and diced
• 5 cloves MelissaŐs organic garlic, minced
• 7 cups water
• 3 cups Swanson certified organic chicken broth, plus more for reheating
• 1 pound Natural Directions organic lentils, picked over and rinsed
• 1 14.5 ounce can Muir Glen organic no salt added diced tomatoes
• 2 teaspoons fresh thyme, minced
• 2 bay leaves
• 3-4 teaspoons Monari Federzoni balsamic vinegar
• 1 teaspoon Le Saunier de Camargne Fleur de Sel sea salt
• 1 teaspoon black pepper

Instructions:


1. Heat oil in a large soup pot over medium-low heat. Add the carrots, celery, onion, leek, parsnip, and garlic. Cook until vegetables are tender, but not brown, about 8 minutes.

2. Pour in the water, chicken broth, lentils, tomatoes, thyme, and bay leaf. Raise heat to high and bring to a boil. Reduce heat and simmer, uncovered, until the lentils are tender, 30-45 minutes.

3. Remove from heat, discard bay leaf, stir in vinegar, salt, and pepper. Serve hot.