Extra-Virgin Olive Oil (1 1/2 Tbsp)
on medium-low heat in a large soup pot and add chopped
. Allow vegetables to soften, about 5 minutes, while stirring every minute or so.
Yellow Lentils (1 1/2 cups)
Vegetable Broth (5 cups)
Ground Black Pepper (1/2 tsp)
. Bring to a boil then reduce heat to a simmer. Allow to cook, covered, for 20 minutes, until lentils have become swollen with water and are falling apart.
Blend the soup using a hand-held blender or a regular standing one in a few batches. Taste and add salt if necessary. Serve soup hot, and with a wedge cut from the
Crushed Red Pepper Flakes (to taste)
and whole wheat bread.