Lentil Vegetable Soup with Duck Bones

 

Lentil Vegetable Soup with Duck Bones

1 tbs olive oil
1 yellow onion chopped
2 stalks celery chopped
3 garlic cloves chopped
2 carrots chopped
6 poblano peppers oven roasted, seeded and chopped
10 cherry tomatoes oven roasted and chopped
1 turnip peeled, oven roasted and chopped
8 cups of water (or stock)
3/4 cup green or brown lentils 
1 tbs dried thyme
1 tsp dried cumin 
salt and pepper to taste
meat bones of your choice, I used duck bones, if vegan leave them out

In large stockpot start by sautéing onion, when soft add celery, then garlic cloves and sauté one more minute. Add your carrots, peppers, tomatoes, turnips, water (or stock), lentils, and spices and seasoning. Bring to a boil then turn down heat to a simmer. Cook for one hour, let cool off and refrigerate over night. Rewarm the next day. I do that with all my soups, Refrigerating them enhances the flavor. Today I put duck bones in the soup to further develop the flavor. Let the bones cook in the soup a good long while to get all of the remaining flavoring from then. You could use chicken bones or any other bones. We shall see how this tastes tomorrow but judging the fragrance coming from the soup, I thinking it's going to be quite delicious.