Potage de Lentille (lentil soup)

(recipe from Cooking Light magazine)

2 Tbsp. olive oil
2 1/2 cups chopped sweet onion
1 cup chopped celery
1 cup chopped carrot
1/2 tsp. dried thyme
4 garlic cloves, minced
1 bay leaf
1 1/2 cups dried petite green lentils (Puy lentils)
4 cups vegetable broth
1 cup water
1 (14.5 oz.) can diced tomatoes
2 Tbsp. fresh lemon juice
1/2 tsp. salt
3/4 tsp. freshly ground pepper

Heat oil in a large saucepan over medium-high heat.  Add onion and next 5 ingredients (through bay leaf) to pan; saute 12 minutes.  Add lentils; cook for 2 minutes, stirring constantly.  Stir in broth, 1 cup water, and tomatoes; bring to a boil.  Cover, reduce heat, and simmer 40 minutes or until lentils are very tender.  Remove from heat; let stand for 5 minutes.  Discard bay leaf.

Place 3 cups lentil mixture in a blender, and blend until smooth.  Return pureed mixture to pan; stir in lemon juice, salt, and 1/4 tsp. pepper.  Sprinkle with remaining 1/2 tsp. pepper.

8 (1 cup) servings.

(Made 9/12/11.  Brought for lunches.  Nice, simple soup with good flavor.)