3 large diced onions
2 crushed garlic cloves
5 large finely sliced carrots
2 diced celery sticks
1 sliced leek, the white part
1-2 chopped turnips
1 kilo dried, rinsed and cleaned lentils
2 liters vegetable stock or 3 vegetable stock cubes added to 8 cups water
2 tbsp. Provence herbs
1 bay leaf
2 tbsp. tomato paste
Sauté onions until translucent then add in garlic, celery, turnips and carrots. Add to your soup pot with your liquid, herbs and bring to a boil. Add in your lentils and cook for 2 hours, mixing occasionally to stop it from sticking to the bottom.
That’s it! My kids love this dish with warm baguettes and topped with shredded cheese or a dollop of sour cream. Hotdogs are nice for the kids as well, and this French dish traditionally served this way.
For my meat eating friends, chop a 500-gram side of smoked bacon before adding your onions to the sauté. Both versions are delicious!