| • | Heat the oil in a heavy saucepan all over medium-high heat.
|
| • | Add chopped up onions, celery, carrots, and garlic; saute until veggies start to brown, or for about 15 minutes.
|
| • | Add veggie broth, lentils and tomatoes with juice; bring in to a boil.
|
| • | Reduce heat up to medium-low. Cover the cooking pan and simmer until lentils are tender, or for about 35 minutes.
|
| • | Transfer 2 cups of this mixture (mostly solids) to blender and puree until smooth.
|
| • | Return puree to the soup in the pan. If the soup is also thick, then add about 1/4 cup of broth to it.
|
| • | Season the soup with salt, pepper and a splash of vinegar, if desired.
|
| • | Ladle soup into bowls. Garnish with chopped up celery leaves.
|
