Tangy Red Lentil Soup With Nicoise Olives

• 1 large celery stalk, finely chopped
• 1 large carrot, unpeeled, finely chopped
• 1 large onion, finely chopped
• 3 garlic cloves, finely chopped
• 1/4 cup extra virgin olive oil
• Salt to taste
• 2 tablespoons tomato paste
• 1 pound red lentils, rinsed
• 1 pound chicken backs
• 4 thyme sprigs
• 2 lemons, halved
• 1/4 cup whole nicoise olives

1. In a 4-quart saucepan, combine celery, carrot, onion, garlic, olive oil and salt.
2. Cover and cook over low heat, stirring occasionally, until soft, about 10 minutes.
3. Stir in tomato paste and cook 1 minute.
4. Add lentils, chicken backs, 8 cups water and thyme, and bring to a boil.
5. Reduce heat to medium-low and simmer, uncovered, until lentils have broken down, about 30 minutes.
6. Discard thyme sprigs.
7. Remove chicken backs, remove meat from bones, chop meat and return meat to soup.
8. Using an immersion blender, partially puree soup.
9. Taste and add salt if needed.
10. Ladle soup into bowls, squeeze in lemon juice and serve topped with olives.

celery stalk, carrot, onion, garlic, extra virgin olive oil, salt, tomato paste, red lentils, chicken backs, thyme, lemons, nicoise olives

Taken from cooking.nytimes.com/recipes/1012411 (may not work)