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Chunky Lentil Soup with Root Vegetables
Posted By :
March 15, 2012
Difficulty Level: Easy
Preparation Time: 20 minutes
Cooking Time: 35 minutes
What could be better than a soup bursting with everything your body needs? It’s no wonder we crave it, especially in the winter! I’m not normally a major parsnip fan, but somehow in this recipe they become creamy and nourishing - I was actually looking for those white chunks in my bowl! This soup comes together pretty quickly and is very filling, thanks to those lentils! Lentils contain loads of fiber, iron, and protein, and are fat free. In this recipe I called for red lentils because they cook quickly (and are a pretty color), but you can actually use any type of lentil - just check for doneness at the specified time. If the lentils are still too hard, simmer another 20 minutes.
1 Tbsp olive oil
1 diced onion
3 cloves garlic, minced
1/4 tsp dried ginger powder
1/4 tsp red pepper flakes
1 tsp curry powder
1 tsp cumin
2 tsp soup mix
4 cups water
1 cup dried red lentils
2 large parsnips, peeled and diced
1 cup baby carrots, sliced into thirds on an angle
3 celery stalks, sliced thinly
1. In a large soup pot, sauté the onions until translucent. Add garlic, ginger, and red pepper, and sauté 2 more minutes. Add remaining spices (you can use 1¼ tsp salt instead of soup mix), water, lentils, and veggies.
2. Cover the pot, bring to a boil, then lower heat and simmer 20 minutes. If necessary, thin the soup with up to 1 more cup of water. Taste for salt and seasonings. Enjoy!