Red Lentil Soup

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Leek, Cut In Half, Washed And Roughly Chopped
• 2 cloves Garlic, Thinly Sliced
• 2 whole Carrots, Peeled And Diced
• 2 whole Celery Stalks, Diced
• 1 whole Sweet Potatoes, Peeled And Diced
• 1 whole Potato, Peeled And Diced
• 1/4 cups Celeraic, Roughly Chopped
• 6 cups Vegetable Stock
• 1-1/2 cup Red Lentils
• 2 teaspoons Cumin
• 1 whole Bay Leaf
• 1/8 cups Thyme Sprigs, Thinly Chopped
• 2 dashes Each Of Kosher Salt And Fresh Cracked Pepper
• 1/2 cups Grated Parmesan Cheese, Garnish

1. 1. In a large saucepan over medium heat, heat the butter and oil until the butter froths up a bit. Add in the leeks, garlic, carrots and celery and cook for 5 minutes, or until just softened.
2. 2. Add in the sweet potato, potato and celeraic and stir and cook for a further 5 minutes. Pour in the vegetable stock, red lentils, cumin, bay leaf and thyme and bring to a boil. Once boiling, reduce to a simmer and cover the pot. Taste and add salt and pepper as needed. Let it simmer for 30 minutes, or until all the vegetables have softened. At the moment the vegetables have softened, remove the pot from the heat immediaely.
3. 3. Ladle the soup into bowls and grate the fresh Parmesan over top.
4. Recipe slightly adapted from Cannelle et Vanille-cannellevanille.com.

olive oil, butter, garlic, carrots, celery, sweet potatoes, ubc, vegetable stock, red lentils, cumin, bay leaf, thyme, salt, parmesan cheese

Taken from tastykitchen.com/recipes/soups/red-lentil-soup/ (may not work)