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.