James O'Shea from The West Street Grill is showing us how to make a delicious and satisfying soup called Lentils du Puy! Visit weststreetgrill.com to see a menu and learn more about The West Street Grill. Country Style Lentils du Puy Soup (Classic Flavors & Ingredients) Ingredients: 4 TBL Sp Olive Oil or Vegetable Oil 1 Large sweet Onion, finely chopped. 2 Stalks of Organic Celery, finely chopped. 2 medium carrots, peeled and chopped. 1 small fennel bulb, peeled, cored and finely chopped. (save the stems for the stock) 6 cloves of garlic finely diced. 2 small/ medium white or purple top turnips, peeled and cut into small chunks. 2 medium size potatoes (red bliss or yukon gold) peeled and cut into small chunks. 3 Bay leaves 1/2 TSP. or little less of Herbs de Provence Sea Salt Freshly ground pepper 1-3 Chili D'Arbol 1 LB fresh lentils du Puy ( French green lentils) 2 Quarts of vegetable broth/stock (low sodium: homemade or store bought) Filtered water to cover Preparation: place a large heavy pot over medium high heat and add the oil. When the oil is hot, but not smoking hot, add the onion, celery, carrots,and cook, stirring until they begin to soften/ About five minutes. Add the diced garlic and stir together, at the turnip, potatoes, Bayleaves , herbs de Provence, chili D'arbol, season with salt and pepper (lightly) Stir to coat, toss the vegetables With a large wooden spoon, cook for five minutes or so. Stir in the French green lentils, or in the vegetable stock and cover the lentils by 1 to 2 inches, adding the filtered water if needed. Add in the fennel stalks (whole for flavour). Bring to a boil over high heat. Reduce the heat to medium low and simmer, uncovered. Stir once in a while and keep covered with the stock/ water, thinning as needed to allow the lentils to cook until tender, about 28 to 30 minutes and preventing the soup from becoming too thick and pasty. It should be thick but have lots of flavoured stock. of The lentils should be swimming in with the vegetables in a good amount of broth. Also, it can get to thick, which it should not be at the filtered water to thin out. Remove the fennel stalks and bay leaves. Taste and adjust seasoning if needed.

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