Lentil Soup with Root Vegetables For Two

Place lentils in a bowl and cover with boiling water. Let rest on the counter for 10 to 15 minutes while you prepare the vegetables.

In a heavy-bottomed soup pot, saute onion, carrot, and turnip in olive oil over medium heat. Sprinkle with salt and freshly ground black pepper and cover with a lid. Let saute for about 5 minutes, lifting the lid frequently to stir. Just as the carrots and onions are beginning to brown, add the garlic and saute for 1 minute. Add the bay leaf and dried thyme.

Pour 2 cups of water into the pot and plop in the chicken base. Drain and add the lentils. Let the soup come to a simmer, then lower the heat and let it simmer while covered for 30 minutes, or until lentils are done.

Ladle soup into bowls, and top with optional ingredients. I like red wine vinegar and a drizzle of walnut oil, or a squeeze of dijon mustard or lemon juice. Top with parsley.