1/2 cup French lentils
1/4 lb. pancetta, sliced 1/4" thick and finely
diced
6 garlic cloves, minced
2 carrots, finely diced
2 celery ribs, finely diced
1 onion, finely diced
3 medium red potato, finely diced
1/2 cup finely diced peeled celery root
1/2 cup finely diced peeled butternut squash
1/2 cup peeled rutabaga, finely diced
1 bay leaf
10 cups chicken stock
2 Tbsp. chopped parsley
1Tbsp. chopped thyme
1/4 lb. Gruyére cheese, thinly shaved
In a small saucepan, cover the lentils with 3
inches of water and add a large pinch of salt. Cover and bring
to a boil and simmer over low heat, stirring occasionally until
lentils are tender, about 20 minutes.
In a large saucepan, cook the pancetta over low
heat, stirring until most of the fat has been rendered, about
8 minutes. Add the garlic, carrots, celery, onion, celery root,
squash, rutabaga and bay leaf and cook over high heat for 2
minutes, stirring to coat with fat. Season to taste. Cook until
the vegetables are softened, about 3 minutes longer.
Add the chicken stock and bring to a boil. Reduce
the heat to low and simmer until the vegetables are tender,
about 20 minutes. Discard the bay leaf.
Stir in the lentils, parsley and thyme. Taste
for seasoning.
Ladle the soup into bowls, and top with Gruyére
cheese.
Lentils are popular in France. There are three
main varieties of lentils. French or European, sold with the
seed case on, had a grayish –brown exterior and a yellow
interior. The reddish orange and Egyptian lentils are smaller
and rounder with no seed cover. The yellow lentil is the third
type and all are used dried not fresh. In India it is know as
Dal.
Makes 12 cups.
Janice W. Thomas
Savory Spoon Cooking School
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