Ingredients

The following ingredients have 18 Servings
  • 2 tbsp extra virgin olive oil
  • 2 cloves garlic, crushed
  • 1 medium-size bunch cilantro, thoroughly washed and chopped (about 1/2 cup, chopped)
  • 2 large parsnips, diced (about 2 cups, diced)
  • 1 medium celery root, diced (about 2 cups, diced), you can sub for regular celery, 2 turnips or one medium rutabaga
  • 3 large carrots, sliced (about 2 cups, diced
  • 8 cups water
  • 1- 15oz can chickpeas, rinsed and drained
  • 1 cup dry green, brown or red lentils, rinsed
  • 1-28oz can crushed tomatoes
  • 1-28oz can tomato puree
  • 1/2 tbsp salt (or to taste)
  • 2 tsp cumin
  • 2 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp black pepper (or to taste)
  • Pinch of cayenne pepper (optional)

Instruction

  • Heat the olive oil in a large soup pot. Add the garlic and cilantro and saute for 4-5 minutes, stirring often. Add the diced parsnips, celery root and carrots, and cook for another 3 minutes
  • Add the water, bring to a boil and add the lentils, chickpeas and salt.  Reduce the heat to low, cover and simmer for about 25 minutes, until the lentils and vegetables are tender
  • Add the crushed tomatoes, tomato puree, cumin, turmeric, coriander, black pepper and cayenne pepper (if using). Bring to a quick boil, reduce heat and simmer, covered for another 15-20 minutes