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Potato Lentil Soup

Garlic, onion, leek, yellow squash, carrot and potato are sautéed in olive oil until translucent. Chicken stock is added to the vegetable mixture and soup is simmered until vegetables are soft. Mixture is pureed until smooth and returned to stockpot with lentils and water. Soup is simmered until lentils are soft and seasoned with balsamic vinegar and soy sauce. Individual servings topped with chopped fresh parsley and dollop of sour cream.

Ingredients -

2 tablespoon Olive Oil
5 Garlic Cloves, chopped
1 medium Onion, chopped
1 Leek, white part only, thinly sliced
1 medium Yellow Squash, chopped
1 Carrot, peeled and chopped
3 Potatoes, peeled and cut into chunks
2 cups Vegetable or Chicken Broth
1/2 cup Lentils, picked over and rinsed
2 cups Water
2 teaspoons Balsamic Vinegar
2 tablespoons Soy Sauce
1/4 cup chopped Fresh Parsley Leaves
2 tablespoons Sour Cream (optional)

Preparation:

1. In a heavy 4 quart pot, sauté garlic, onion and leek in olive oil until fragrant.

2. Add other vegetables and sauté until translucent.

3. Add broth and cook until vegetables are tender, about 15 to 20 minutes.

4. Place mixture in a food processor and blend until smooth.

5. Return above mixture to sauce pan and add lentils, water.

6. Cook over medium heat until lentils are tender, about 15 to 20 minutes.

7. Season soup with vinegar and soy sauce.

8. Sprinkle with parsley and top with sour cream.

Soup Making Tips -
Lentils

	Lentils come in a wide variety of shapes and sizes and can be found in most supermarkets in prepackaged form and sometimes in bulk bins. Lentil varieties also vary quite a bit in flavor and texture when cooked. For hearty, earthy flavor and texture try black, brown or lentils du puy.

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