2 russet (baking) potatoes
2 medium carrots, cut into ¼-inch dice
2 celery ribs, cut into ¼-inch dice
3 garlic cloves, chopped fine
1 medium onion, chopped fine
2 tbsp unsalted butter
1 pound green lentils, picked over and rinsed (about 2 cups)
8 cups low-salt chicken broth
Garnish: chopped fresh parsley leaves
- Peel potatoes and cut into 1/4-inch dice.
- In a 5- to 6-quart heavy kettle cook potatoes, carrots, celery, garlic, and onion in butter over moderate heat, stirring frequently, until onion is softened, about 4 minutes.
- Add lentils, broth, and salt and pepper to taste and simmer, uncovered, stirring occasionally, 45 minutes, or until vegetables are tender and soup is thickened.
- Serve soup garnished with parsley.