If you enjoy vegetables cooked, but still intact, you can serve this soup immediately after a shorter cooking time.
I, personally, prefer cooking this soup for a little longer, until all the veggies break apart and this turns into a wonderfully smooth, almost velvety soup. You can add a little bit of cream, if you’d like, but the recipe really doesn’t need any. It is super tasty as is, and my whole family is crazy about it. For lunch I usually cook the veggie version, but if I’m making this for dinner, I like to add some ham.
2 tablespoons Land O Lakes butter or oil
2 medium onions, diced
3 or 4 stalks celery, sliced
3 medium carrots, peeled and sliced
1 small turnip (rutabaga), peeled and diced
8 cups water or vegetable broth (can use bouillon cubes)
1 large potato, peeled and diced
2 cups red lentils, rinsed
Salt and pepper to taste
In large saucepan sauté onions and celery in butter or oil until just starting to caramelize. Do not burn. Add the carrots, turnip, broth and lentils. Let come to a boil and simmer 10 minutes. Add potatoes and continue simmering until lentils are soft and vegetables are cooked. Add salt and pepper to taste.
You may serve immediately or continue to simmer for up to 2 hours. The longer cooking will break down the vegetables and the soup should be almost creamy. I like to eat mine while the vegetables are still intact.
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Quick tip: This recipe makes 8 servings.
Big thanks to Stuffed At The Gill’s for this delicious recipe!