Root Vegetable Soup with Lentils and Gruyere Recipe

Name: Root Vegetable Soup with Lentils and Gruyere
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup green lentils; Salt; 1/4 pound pancetta, sliced 1/4 inch thick and finely diced; 6 garlic cloves, minced; 2 carrots, finely diced; 2 celery ribs, finely diced; 1 onion, finely diced; 1 medium red potato, finely diced; 1/2 cup finely diced peeled celery root; 1/2 cup finely diced peeled butternut squash; 1/2 finely diced peeled rutabaga; 1 bay leaf; Freshly ground pepper; 2 1/2 quarts chicken stock or canned low-sodium broth; 2 tablespoons chopped parsley; 1 tablespoon chopped thyme; 1/4 pound Gruyere, thinly shaved

Servings: persons

1/2 cup green lentils
Salt
1/4 pound pancetta, sliced 1/4 inch thick and finely diced
6 garlic cloves, minced
2 carrots, finely diced
2 celery ribs, finely diced
1 onion, finely diced
1 medium red potato, finely diced
1/2 cup finely diced peeled celery root
1/2 cup finely diced peeled butternut squash
1/2 finely diced peeled rutabaga
1 bay leaf
Freshly ground pepper
2 1/2 quarts chicken stock or canned low-sodium broth
2 tablespoons chopped parsley
1 tablespoon chopped thyme
1/4 pound Gruyere, thinly shaved

1
In a small saucepan, cover the lentils with 1 inch of water and add a large pinch of salt.
2
Cover and bring to a boil.
3
Simmer over low heat, stirring occasionally, until tender, about 20 minutes.
4
Drain.
5
In a large saucepan, cook the pancetta over moderately low heat, stirring, until most of the fat has been rendered, about 8 minutes.
6
Add the garlic, carrots, celery, onion, potato, celery root, squash, rutabaga and bay leaf and cook over moderately high heat for 2 minutes, stirring to coat with fat.
7
Season with salt and pepper and cook until the vegetables soften, about 3 minutes longer.
8
Add the chicken stock and bring to a boil.
9
Reduce the heat to low and simmer until the vegetables are tender, about 20 minutes.
10
Discard the bay leaf.
11
Stir in the lentils, parsley and thyme and season with salt and pepper.
12
Ladle the soup into bowls, top with Gruyere shavings and serve piping hot.

623

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup green lentils, Salt, 1/4 pound pancetta, sliced 1/4 inch thick and finely diced, 6 garlic cloves, minced, and more.

Yes, Root Vegetable Soup with Lentils and Gruyere falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Root Vegetable Soup with Lentils and Gruyere

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