Ingredients
- 2 Russet (baking) potatoes
- 2 medium carrots, cut into 1/4-inch pieces
- 2 celery ribs, cut into 1/4-inch pieces
- 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
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.
Makes about 12 cups.
Print this recipe
Submitted 6/13/05.
Source: "Gourmet", March 1996
Submitted By: Teresa Johnson
techgoddess@att.net
Lentil Soup