This is a variation of my basic lentil soup. It turned out so good, I thought I would share it with you.
It’s a creamier version. I used some orange lentils and they added a wonderful creamy texture to the soup. Here it is.
Note: I like to chop up my vegetables all the same size. The soup will cook more evenly this way.
And it looks very nice in the bowl.

1 Tbsp. Olive oil
1 small onion diced
2 stalks celery, diced
2 carrots, diced
3 turnips, diced
1 parsnip, diced
2 small or 1 large potatoe, peeled and diced
1 zucchini squash, diced
¾ cup small French style lentils, black or dark green
¾ cup orange lentils.
4 ½ cups vegetable stock or water
11/2 tsp salt. Wait until the soup is done before you add the salt. It can harden the lentils while they are cooking.
Optional: red pepper flakes. If you prefer a little heat. If you feel the soup is getting too thick, just add a little water. Remember, it much easier to add liquid, it’s hard to take it out.

Heat the oil in a large soup pot. Add the onion and cook about 6 minutes to soften. Add the celery, carrot, turnip, parsnip, potato and zucchini. Stir in the lentils. Cover with the stock. Bring to a boil, reduce to a simmer and cook for 1 hour.
I hope you enjoy this.