Recipes Root Vegetable Soup with Lentils and Gruyère Be the first to rate & review! Warming Soup Recipes By Paul Kahan Paul Kahan Paul Kahan has garnered the praise of many who claim him to be one of America's most influential working chefs. In 2018, his cookbook Cheers to the Publican, Repast and Present: Recipes and Ramblings from an American Beer Hall, won the IACP award in the Chefs and Restaurants category. In 2019, Kahan released his second book, Cooking For Good Times, which was named "One of The Best Cookbooks Of The Year" by The New York Times Book Review.Despite numerous accolades, Kahan's biggest accomplishment remains his work as a mentor for young chefs. Kahan is a co-founder of Pilot Light, an organization dedicated to enhancing school children's perception of food through hands-on education, and he is a passionate supporter of Alex's Lemonade Stand Foundation for pediatric cancer research. Food & Wine's Editorial Guidelines Updated on December 16, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Brian Doben Yield: 12 cups Ingredients 1/2 cup green lentils Salt 1/4 pound pancetta, sliced 1/4 inch thick and finely diced 6 garlic cloves, minced 2 carrots, finely diced 2 celery ribs, finely diced 1 onion, finely diced 1 medium red potato, finely diced 1/2 cup finely diced peeled celery root 1/2 cup finely diced peeled butternut squash 1/2 finely diced peeled rutabaga 1 bay leaf Freshly ground pepper 2 1/2 quarts chicken stock or canned low-sodium broth 2 tablespoons chopped parsley 1 tablespoon chopped thyme 1/4 pound Gruyère, thinly shaved Directions In a small saucepan, cover the lentils with 1 inch of water and add a large pinch of salt. Cover and bring to a boil. Simmer over low heat, stirring occasionally, until tender, about 20 minutes. Drain. In a large saucepan, cook the pancetta over moderately low heat, stirring, until most of the fat has been rendered, about 8 minutes. Add the garlic, carrots, celery, onion, potato, celery root, squash, rutabaga and bay leaf and cook over moderately high heat for 2 minutes, stirring to coat with fat. Season with salt and pepper and cook until the vegetables soften, about 3 minutes longer. Add the chicken stock and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 20 minutes. Discard the bay leaf. Stir in the lentils, parsley and thyme and season with salt and pepper. Ladle the soup into bowls, top with Gruyère shavings and serve piping hot. Make Ahead The soup can be refrigerated for 3 days. Rate it Print