Tomato, Lentil, and Onion Soup

Olive oil
1 large onion, chopped
2 celery ribs, chopped
3/4 cup of split red lentils
2 large tomatoes, peeled and roughly chopped
3 3/4 cups of vegetable broth
2 teaspoons of dried herbes de Provence
Salt
Freshly ground black pepper
Chopped fresh parsley, to garnish

Heat the oil in a large saucepan. Add the onions and the celery and cook for 5 minutes.

Add the lentils and cook for 1 minute.

Stir in the tomatoes, the broth, the herbs, and the salt and pepper.

Cover, bring to a boil and simmer for 20 minutes, stirring occasionally.

When the lentils are tender, set the soup aside and allow it to cool slightly.

Puree the cooled soup until it is smooth. Correct the seasoning.

Gently reheat the soup until it is piping hot.

Ladle the soup in bowls and garnish with the parsley.