French Lentil Soup

2 cup chopped onions

1 cup chopped celery stalks plus chopped celery leaves for garnish

1 cup chopped carrots

2 garlic cloves, chopped

4 cups vegetable broth

1 1/4 cups lentils, rinsed, drained

1 14 1/2-ounce can diced tomatoes in juice

Heat EVOO in heavy large saucepan over medium-high heat. Add onions, celery, carrots,

and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth,

lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and

simmer until lentils are tender, about 35 minutes.

Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to

soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper,