INGREDIENTS
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3 tablespoons Extra-virgin olive oil
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2 cup chopped onions
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1 cup chopped celery stalks plus chopped celery leaves for garnish
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1 cup chopped carrots
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2 garlic cloves, chopped
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4 cups (or more) vegetable broth
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1 1/4 cups lentils, rinsed, drained
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1 14 1/2-ounce can diced tomatoes in juice
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Balsamic vinegar (optional)