French Lentil Soup
['3 tablespoons extra–virgin olive oil', '2 cups chopped onions', '1 cup chopped celery stalks plus chopped celery leaves for garnish', '1 cup chopped carrots', '2 garlic cloves, chopped', '4 cups (or more) vegetable broth', '1 1/4 cups lentils, rinsed, drained', '1 14 1/2–ounce can diced tomatoes in juice', 'Balsamic vinegar (optional)']
Heat oil in heavy large saucepan over medium–high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium–low, cover, and simmer until lentils are tender, about 35 minutes.
Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.
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