Lentil Soup

• 2 russet (baking) potatoes
• 2 medium carrots, cut into 1/4-inch dice
• 2 celery ribs, cut into 1/4-inch dice
• 3 garlic cloves, chopped fine
• 1 medium onion, chopped fine
• 2 tablespoons unsalted butter
• 1 pound lentilles du Puy* (French green lentils), picked over and rinsed (about 2 cups)
• 8 cups low-salt chicken broth
• Garnish: chopped fresh parsley leaves
• *available at specialty foods shops and some supermarkets

1. Peel potatoes and cut into 1/4-inch dice.
2. In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes.
3. Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened.
4. Serve soup garnished with parsley.

russet, carrots, celery, garlic, onion, unsalted butter, lentilles, lowsalt, parsley, some supermarkets

Taken from www.epicurious.com/recipes/food/views/lentil-soup-11827 (may not work)