Its getting a little chilly out and at the FIRST sign of chilly weather, my grandmother puts me to work. Work meaning, its time to make this lentil vegetable soup that we enjoy eating in the colder months. The recipe came from one of her long time friends but as I have began taking over "production" I put my chef spin on it. Its a one pot soup, but it is ALOT of chopping, so much so Im exhausted by the end of making this, but its so worth it. I made a vat of this soup when I was executive chef in a restaurant last year, and it sold out in 2 days. Yea its that good. Its hearty and the lentils keep you fuller longer. Its fantastic by itself, and just as good over a bowl of white rice. Also, I use water as the liquid, but feel free to use stock, or throw in a smoked product like smoked turkey, like I did in the above picture for a little elevated flavor. I promise you will be eating fabulously with this soup all winter long.
Lentil Vegetable Soup
3 quarts stock or water , plus extra
1 c. lentils
3 lbs. zucchini, medium diced
½ head broccoli, cut in small pieces
2 ½ lbs. potatoes medium diced
3 large onions, medium diced
1 ½ lbs. turnips, peeled and medium diced
4 stalks of celery, medium dice
5 large carrots, medium dice
2 cloves of garlic, smashed
1 ½ tsp. Each: Parsley
Pinch of cayenne pepper
In a large stock pot cook lentils al dente with water (or stock). When lentils are al dente, begin to add vegetables, ones that take the longest to cook first. Simmer soup and add vegetables in order until all vegetables are added.
When cooked, puree ¼ of the vegetables and lentils to a smooth consistency and add back to the pot. To finish, add in fresh chopped herbs and season with salt and pepper to your desired taste.