French Lentil Soup

• Gluten free

• Meat

  • 4 oz Bacon

• Produce

  • 2 Bay leaves
  • 2 Carrots, medium
  • 1/2 Celeriac, medium
  • 1 cup French le puy lentils
  • 2 cloves Garlic
  • 1 Leek, large
  • 1/4 cup Parsley, fresh
  • 2 tsp Thyme, fresh
  • 1 Yellow onion, medium

• Canned Goods

  • 6 cups Chicken broth, quality

• Baking & Spices

  • 1/4 tsp Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Red wine vinegar

Found on daringgourmet.com

Description

Ingredients

• 4 ounces bacon, diced
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• ½ medium celeriac (aka celery root), diced
• 1 large leek, chopped, thoroughly rinsed and drained
• 6 cups quality chicken broth
• 1 cup French Le Puy lentils (aka French lentils), rinsed and drained
• 1 tablespoon red wine vinegar
• 2 teaspoons chopped fresh thyme
• 2 bay leaves
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup chopped fresh parsley

Directions

• In a stock pot cook the bacon over medium-high heat until done. Add the onions and cook until soft and translucent and golden, 7-10 minutes. Add the garlic and cook for another minute. Add the celeriac, leek and carrots and cook for another 4-5 minutes or until beginning to soften. Add the lentils and cook for another minute or two. Add all remaining ingredients except for the parsley and bring to a boil. Reduce the heat to medium, cover and simmer for 30 minutes.
• Stir in the parsley and add salt and pepper to taste.