Batter-Splattered: Lentil Soup

Rinsed and drained dried lentils, ready for the pot

I have this 'friend' who's always going on and on about this killer lentil soup recipe she has in her arsenal of really good recipes. She's always very quick to say that doesn't give the recipe out no matter how hard a lentil-loving person might beg. The only time she'll part with it is if she finds someone with an even more desirable secret recipe. She'll swap but she won't hand it out without a very, very good incentive.

Even worse: she's never even given me a bowl. She's all talk.

She's been talking about her uber-recipe so much lately that I have lentil soup on the brain. That's what brought me to this recipe. The list of ingredients is simple. The directions: also simple. The results: just lovely.

Who knows how it compares to that other bitch's lentil soup. Because she's never given me a bowl of hers.

Be sure to add the celery leaves and balsamic vinegar to this as a garnish. It adds a certain something that's not to be missed.

Lentil Soup

Makes 6 servings

3 T olive oil

2 c chopped onions

1 c chopped celery, saving the leaves for garnish

1 c chopped carrots

2 garlic cloves, minced

4 cups chicken or vegetable broth

1 1/4 c lentils, rinsed and drained

1 14.5-ounce can diced tomatoes in juice

Balsamic vinegar -- a splash

Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic. Saute until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice. Bring to a boil. Reduce heart to medium-low, cover, and simmer until lentils are tender, about 35 minutes (mine took more like an hour).

Transfer 2 cups of soup -- mostly solids -- to a blender or food processor and puree until smooth. Return puree to soup. Stir well to combine. Season with salt and pepper.

Add a splash of vinegar to your bowl of soup, if desired. Garnish with celery leaves.