Lentil and Root Vegetable Soup

Ingredients

• 3 tablespoons olive oil
• 1 clove garlic minced
• 1 medium onion diced
• 2 carrots peeled and diced
• 1 celery stalk diced
• 1 turnip diced
• 2 parsnips peeled and diced
• 1 sweet potato peeled and diced
• 1/4 red kuri squash peeled and diced
• 1 tablespoon tomato paste
• 1 chorizo sliced
• 1 qt chicken stock
• 2 cups water
• 1 cup French lentils or any other kind you like
• 1 ½ tsp salt
• 1 teaspoon pepper
• 5 springs of thyme

Instructions

1. 1
   Rinse the lentils and cover them with water. Let them soak for about 4 hours. It’s not completely necessary but I find that they cook faster and are better for digestion.
2. 2
   In a large pot, heat the olive oil. Add the garlic, onion, carrot and celery and cook them for about 5 minutes. We don’t want to caramelize them, just sweat them.
3. 3
   Add the tomato paste, chorizo and rest of vegetable and cook them for another 2 minutes. Add the chicken stock, water, thyme, lentils, pepper and salt. Stir and bring this to a boil.
4. 4
   Reduce heat to a simmer, cover the pot and let the lentils cook for about 45 minutes until tender. Adjust seasoning to your taste and serve with your favorite gluten-free (or not) bread, cheese toast or plain.