The Pioneer Woman Tasty Kitchen
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Lentil Soup with Root Vegetables For Two

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Level: Easy

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Description

This 30-minute soup only serves 2 and is full of carrots and turnips.

Ingredients

  • ¾ cups French Green Lentils
  • 2 Tablespoons Olive Oil
  • ½ whole Yellow Onion, Diced
  • 1 whole Carrot, Peeled, Quartered And Diced
  • 1 whole Purple-topped Turnip, Peeled And Diced
  • ½ teaspoons Salt
  • ¼ teaspoons Freshly Ground Black Pepper, Plus More To Taste
  • 2 cloves Garlic, Minced
  • 1 whole Bay Leaf
  • ¼ teaspoons Dried Thyme
  • 2 cups Water
  • 1 teaspoon Chicken Base
  • 2 Tablespoons Fresh Flat Leaf Parsley
  • 2 Tablespoons Roasted Walnut Oil (optional)
  • 2 teaspoons Dijon Mustard (optional)
  • 2 Tablespoons Red Wine Vinegar (optional)
  • 2 Tablespoons Fresh Lemon Juice (optional)

Preparation

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.

One Comment

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Profile photo of Mama Holli of Nobody Puts Mama In A Corner!

Mama Holli of Nobody Puts Mama In A Corner! on 1.22.2010

This looks so hearty and good! It will be cold this weekend I will have to put this to the taste test!

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