Lentil Soup With Garlicky Vinaigrette

• 2 tablespoons olive oil
• 1 cup chopped onion
• 3/4 cup diced celery
• 3/4 cup diced carrots
• 2 cloves garlic, finely chopped
• 2 teaspoons kosher salt
• 3/4 cup tomato sauce
• 2 cups green or brown lentils
• 2 cups water
• 4 cups low-sodium chicken or vegetable broth
• 1 bay leaf
• 1 sprig fresh thyme
• 1 teaspoon balsamic or sherry vinegar
• Vinaigrette:
• 1/4 cup olive oil
• 2 tablespoons balsamic or sherry vinegar
• 1 clove garlic, minced
• 1/2 teaspoon salt

1. Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours.
2. For vinaigrette, whisk together olive oil, vinegar, garlic, and salt.
3. Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.

olive oil, onion, celery, carrots, garlic, kosher salt, tomato sauce, green, water, lowsodium chicken, bay leaf, thyme, balsamic, vinaigrette, olive oil, balsamic, clove garlic, salt

Taken from www.allrecipes.com/recipe/242363/lentil-soup-with-garlicky-vinaigrette/ (may not work)