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Lentil Soup With Root Vegetables

Healthycooking's picture
Ingredients
  Brown lentils 2 Cup (32 tbs)
  Olive oil 1 Tablespoon
  Onion 1 Large, diced
  Stalks celery 2 , diced
  Garlic 2 Clove (10 gm), finely chopped
  Turnip/Parsnip 8 Ounce, diced
  Carrots 2 Large, diced
  Beef stock/Vegetable stock 2 Quart
  Tomato paste 1 Tablespoon
  Dried thyme 1⁄4 Teaspoon
  Bay leaf 1
  Salt 1⁄8 Teaspoon
  Pepper 1⁄8 Teaspoon
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
60 Minutes
Ready In: 
75 Minutes
Servings: 
6

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