VELVETY LENTIL SOUP This lentil soup is the perfect choice when you want a light, nourishing soup that doesn’t require a lot of cooking time.
INGREDIENTS: ¼ cup oil 2 large onions 5 garlic cloves 1 turnip 1 parsnip 1 zucchini 1 small knob celery 1 potato 1 package red lentils 4 small zucchini, sliced 1 package carrots, sliced
DIRECTIONS: 1. Cut first seven ingredients into large chunks. Place in 8-quart pot with oil. Sauté approximately 20–30 minutes. 2. Add lentils and fill pot three-quarters full with water. 3. Placed sliced zucchini and carrots in mesh bag. Place in pot. Cook for 1–1½ hours. 4. Remove mesh bag from soup. Blend soup. 5. Add 3 T. salt and ½ tsp. white pepper. Pour carrots and vegetables into soup.
68 / THE MONSEY VIEW / October 25, 2017 www.themonseyview.com / 845.600.8484