Lentil Soup

Name: Lentil Soup
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; *available at specialty foods shops and some supermarkets

10 ingredients

4 steps

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
*available at specialty foods shops and some supermarkets

Directions

1

Peel potatoes and cut into 1/4-inch dice.
2

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.
3

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.
4

Serve soup garnished with parsley.