Lentil Soup
Ingredients:
3 tablespoons butter, extra virgin olive oil or a combination
2 celery ribs, diced
1 medium carrots, scrubbed and diced
2 medium onions, peeled and sliced
6 cups hot broth—chicken, turkey, beef or hot water
1 bay leaf
¼ teaspoon thyme
¼ cup diced turnip
1 ½ cups washed lentils
Kosher salt
Directions:
- Heat the butter in a large saucepan; stir in the celery, carrots and onions and cook covered over low heat, stirring occasionally, until the vegetables are tender and just beginning to brown, about 10 minutes.
- Add the hot broth, bay leaf, thyme, turnip and lentils.Simmer partly covered for 1 ¼-1 ½ hours until the lentils are tender. Remove the bay leaf.
- Puree the soup if desired, adding more liquid if it seems too thick.
- Taste and add salt if needed.
