Lentil Soup With Root Vegetables For Two

• 3/4 cups French Green Lentils
• 2 Tablespoons Olive Oil
• 1/2 whole Yellow Onion, Diced
• 1 whole Carrot, Peeled, Quartered And Diced
• 1 whole Purple-topped Turnip, Peeled And Diced
• 1/2 teaspoons Salt
• 1/4 teaspoons Freshly Ground Black Pepper, Plus More To Taste
• 2 cloves Garlic, Minced
• 1 whole Bay Leaf
• 1/4 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)

1. 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.
2. 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.
3. 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.
4. 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.

olive oil, yellow onion, carrot, purple, salt, ubc, garlic, bay leaf, ubc, water, chicken, fresh flat leaf parsley, oil, dijon mustard, red wine vinegar, lemon juice

Taken from tastykitchen.com/recipes/soups/lentil-soup-with-root-vegetables-for-two/ (may not work)