"I prefer a French lentil to just about any other, when making lentil soup. They're heartier and tend to hold their shape better than their fellow lentils...."
INGREDIENTS
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2 tablespoons extra–virgin olive oil
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2 small onions, chopped
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2 celery stalks, chopped
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2 medium carrots, chopped
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2 garlic cloves, minced
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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