Lentil Soup (Potage de Lentille)

Ingredients

• 1  bay leaf 
• 0.8 teaspoon pepper black divided freshly ground
• 14.5 ounce canned tomatoes diced drained canned
• 1 cup carrots chopped
• 1 cup celery chopped
• 1.5 cups green lentils dried
• 0.5 teaspoon thyme dried
• 4 cups fat-free less-sodium chicken broth fat-free
• 4  garlic cloves minced
• 2 tablespoons juice of lemon fresh
• 2 tablespoons olive oil 
• 0.5 teaspoon salt 
• 1 cup water 
• 2.5 cups rio sweet chopped

Equipment

• frying pan
• sauce pan
• blender

Directions

1. Heat oil in a large saucepan over medium-high heat.
2. Add onion and next 5 ingredients (through bay leaf) to pan; saut 12 minutes.
3. Add lentils; cook for 2 minutes, stirring constantly. Stir in broth, 1 cup water, and tomatoes; bring to boil. Cover, reduce heat, and simmer 40 minutes or until lentils are very tender.
4. Remove from heat; let stand for 5 minutes. Discard bay leaf.
5. Place 3 cups lentil mixture in a blender.
6. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
7. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed mixture to pan; stir in juice, salt, and 1/4 teaspoon pepper.
8. Sprinkle with remaining 1/2 teaspoon pepper.