Lentil Soup

Lentil Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    russet (baking) potatoes

  • 2

    medium carrots, cut into ¼-inch dice

  • 2

    celery ribs, cut into ¼-inch dice

  • 3

    garlic cloves, chopped fine

  • 1

    medium onion, chopped fine

  • 2

    tablespoons unsalted butter

  • 1

    pound lentilles du Puy* (French green lentils), picked over and rinsed (about 2 cups)

  • 8

    cups low-salt chicken broth

  • Garnish: chopped fresh parsley leaves

  • Read More http://www.epicurious.com/recipes/food/views/Lentil-Soup-11827#ixzz1h2LqUPPv

Directions

Peel potatoes and cut into 1/4-inch dice. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened. Serve soup garnished with parsley. Read More http://www.epicurious.com/recipes/food/views/Lentil-Soup-11827#ixzz1h2Lv9HTZ


Nutrition

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