Lentil Soup With Root Vegetables Recipe
Ingredients
| 2 cups brown lentils | ||
| Olive oil | 1 Tablespoon | |
| Onion | 1 Large, diced | |
| Celery stalks | 2 , diced | |
| Garlic | 2 Clove (5gm), finely chopped | |
| 8 ounces turnip or parsnip, diced | ||
| Carrots | 2 Large, diced | |
| 2 quarts beef or vegetable stock | ||
| Tomato Paste | 1 Tablespoon | |
| Dried thyme | 1/4 Teaspoon | |
| Bay Leaf | 1 | |
| 1/8 teaspoon each salt and pepper | ||
| 1/8 teaspoon each salt and pepper | ||
Directions
GETTING READY
1. Take a sieve and place the lentils.
2. Rinse thoroughly under cold water.
3. Pick over the lentils carefully, discarding any small stones.
MAKING
2. In a saucepan, heat the oil over moderate heat.
3. Add the onion, celery, and garlic.
4. Saute the vegetables, stirring constantly, for about 6 minutes.
5. Add the turnip and carrots, and about 1/2 cup of the stock.
6. Cook the mixture, stirring frequently, until the vegetables are slightly soft.
4. Add the lentils, tomato paste, thyme, remaining stock, and bay leaf to the pan.
5. Stir the pan to combine all the ingredients.
6. Bring the soup to a boil.
7. Reduce the heat and simmer the soup, partially covered.
8.Stir occasionally, for about 50 minutes, until the lentils and vegetables are very tender.
9. Season the soup with salt and pepper.
10. Remove and discard the bay leaf before serving.
SERVING
11. Serve hot with bread.
1. Take a sieve and place the lentils.
2. Rinse thoroughly under cold water.
3. Pick over the lentils carefully, discarding any small stones.
MAKING
2. In a saucepan, heat the oil over moderate heat.
3. Add the onion, celery, and garlic.
4. Saute the vegetables, stirring constantly, for about 6 minutes.
5. Add the turnip and carrots, and about 1/2 cup of the stock.
6. Cook the mixture, stirring frequently, until the vegetables are slightly soft.
4. Add the lentils, tomato paste, thyme, remaining stock, and bay leaf to the pan.
5. Stir the pan to combine all the ingredients.
6. Bring the soup to a boil.
7. Reduce the heat and simmer the soup, partially covered.
8.Stir occasionally, for about 50 minutes, until the lentils and vegetables are very tender.
9. Season the soup with salt and pepper.
10. Remove and discard the bay leaf before serving.
SERVING
11. Serve hot with bread.
Chef
