I love lentil soup because it has such a wonderful variety of textures in one dish. The velvety broth, tender lentils and chunky vegetables combine perfectly to make an amazingly satisfying soup.
- 1 pound green or black lentils, rinsed
- 6 cups water
- 1/2 cup medium diced carrots
- 1/2 cup medium diced celery
- 1/2 cup finely diced leeks (white part only, or white onion)
- 1/2 cup medium diced celery root
- 1/2 cup medium diced turnip
- Salt and freshly ground black pepper, to taste
- 2 tablespoons butter
- 2 tablespoons chopped parsley
- 1 teaspoon dry oregano
- 1 cup grated Parmesan
- 1 tablespoon garlic powder
- Olive oil, to drizzle
1. In a large pot, combine the lentils and water.
2. Bring to a light simmer over medium heat and cook the lentils for about 20 minutes, skimming off any foam that floats to the surface.
3. Add the carrots, celery, leeks, celery root and turnip to the pot and season with a pinch of salt. Cook the soup uncovered, until the lentils and vegetables are tender, about 15-20 minutes. Taste and adjust the seasoning as needed.
4. Stir in the butter, parsley and oregano until incorporated.
5. Ladle the soup into bowls, sprinkle with freshly grated Parmesan, garlic powder and a few drops of olive oil.