Hearty Lentil Soup with Winter Roots
~1 pound of green lentils
1 small butternut squash, cubed
3 medium carrots, sliced
2 medium potatoes, cubed
1 medium rutabaga, cubed
1 small purple-top or gillfeather turnip, cubed
2 yellow onions, sliced thing
~5 cloves garlic, minced
1 tsp. cumin seeds
a bunch of leafy greens (chard, kale, or spinach), chopped
juice of 1 lemon
~3 Tbs. fresh or dried parsley, oregano and thyme
~1 Tbs. olive oil
salt and pepper to taste
Fill a large pot with enough water to cover the lentils by about 2 1/2 inches. Add a pinch of salt and bring to a boil. Cook the lentils on a rolling boil for about 30 minutes. In the meantime, chop the root vegetables.
Add the chopped vegetables to the lentils, along with the herbs, salt and pepper. Let cook, stirring often, over medium heat for another 30 minutes or so. If the soup is too thick, add some more water or vegetable broth.
While the soup is cooking, saute the onions over medium heat for 3-5 minutes, until just beginning to glisten. Add the garlic, cumin seeds. Cook for another 7-8 minutes, until the onions are golden and translucent.
When all the vegetables are just tender, and the lentils are starting to fall apart into a thick broth, add the onions, along with the lemon juice, olive oil, greens, and salt and pepper. Simmer everything for ten minutes more to let the flavors marry; taste and adjust seasonings.
Ladle into bowls, garnish with some grated cheddar and/or Parmesan, and serve hot with slices of a good warm bread.