Lentil Soup

This Lentil soup is sure to warm you up on any cold day. The turnips are truly the star of this dish!

Lentil Soup

Ingredients

  • 2 TBS olive oil
  • 1 TBS butter
  • 5 strips of bacon
  • 1 Large onion (diced)
  • 4 cloves of garlic (smashed and diced)
  • 3 stalks of celery (diced)
  • 4 turnips (Peeled and diced)
  • 3 carrots (diced)
  • 2 cups lentils (I used Green)
  • 2 TBS either Herbs de Provence or Fines Herbs (Both Herb blends will work)
  • 6 Cups chicken stock
  • Salt-To taste
  • Pepper-To Taste
  • Red Wine Vinegar-To taste

Step 1: Begin heating your olive oil and butter together in a decent sized soup pot. I don’t know sizes; I just know that I needed a decent size one! (The butter is fortified by the oil and will help it not burn)

Step 2: Once the butter has stopped foaming; place the 5 strips of bacon into the pot and let it cook until it is browned, but not super crispy. Once it is browned up remove it and set it aside. (You will need to dice the bacon up and add it later)

Step 3:Place the Garlic and the Onions into the pot and let it cook until the onions are translucent and the garlic is fragrant. (The garlic will get fragrant after 30 seconds; then you will have to watch it to make sure it doesn’t burn.

Step 4: Once the onions are translucent and the garlic is smelling good; add your lentils and your herbs and get those nice and coated. (The dry herbs will blossom a little bit in the heated oil and become deliciously fragrant)

Step 5: Add in your chicken broth and bring the pot to a boil. Once at the boil; lower the heat and let it simmer away for about 30 minutes.

Step 6: Check in on your lentils after 30 minutes to see if they are tender. If they are go ahead and add your carrots,celery, diced bacon and a dash of vinegar and let it cook for another 15 minutes or so.

Step 7: Salt and Pepper to taste and serve!