I love a good lentil soup and make it frequently. I usually use a ham shank to add some depth to the flavor of the broth, but vegans can leave the ham shank out and make it vegan. It will still taste good. This batch, though, was the best ever thanks to the idea of adding a couple rutabaga.
So here’s the recipe.
Heat 1.5 TBSP of olive oil in your stew pot. Add some pepper and cumin to heat and infuse the oil.
Add 1 large yellow onion, chopped and let soften.
Then add 3 chopped carrots and 3 chopped celery and 4 diced garlic and saute.
Peel and chop two rutabaga and add, let all of this cook a bit.
This is when us carnivores can add the ham shank. Add a couple quarts of water and let simmer until veggies are tender.
Add one pound of lentils and cook until tender.
This is a rich and hearty soup and the rutabaga adds a tartness that is just incredible. It makes a huge pot of soup – about 8 to 10 bowls similar to the one in the picture.
Single Servings 