Lentil Soup

By Dolphl1970

Ingredients

• 2 russet (baking) potatoes
• 2 medium carrots, cut into 1/4-inch dice
• 2 celery ribs, cut into 1/4-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

Preparation

Step 1

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