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.
Suggested additions: cumin, worcestershire sauce, bay leaves, thyme, tomato paste
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|Serving Size: 1 Serving (372g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 66 (25%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 660.3mg||23 %|
|Potassium 640.6mg||17 %|
|Total Carbohydrate 38g||11 %|
|Dietary Fiber 16g||64 %|
|Sugars, other 22g|
|Protein 13g||19 %|
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Calories per serving: 267
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