Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; saut 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, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
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|Serving Size: 1 Serving (331g)|
|Recipe Makes: 6|
|Calories from Fat: 67 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.5g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 652.3mg||22 %|
|Potassium 728.3mg||19 %|
|Total Carbohydrate 37.7g||11 %|
|Dietary Fiber 16.2g||65 %|
|Sugars, other 21.5g|
|Protein 13.2g||19 %|
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Calories per serving: 266
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