Ingredients

The following ingredients have 8 Servings
  • 2 tablespoons olive oil
  • 1 large onion, (diced)
  • 2 cloves garlic, (minced)
  • 5 large parsnips, (peeled and chopped)
  • 3 large carrots, (peeled and chopped)
  • 6 cups vegetable stock
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 2 cans lentils, (drained and rinsed (19 ounce size cans))
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup fresh parsley, (chopped (plus more for garnish - optional))

Instruction

  • In a heavy bottomed pan, such as a dutch oven, heat the olive oil over medium heat and add the onions. Saute the onions for 5 minutes.
  • Add the garlic and saute for 2 more minutes.
  • Add the carrots and parsnips. Stir into the onion and garlic mixture and cook for 3 minutes.
  • Next, add the vegetable stock, salt, and pepper. Stir to combine and place a lid on the pot. Allow to cook for 30 minutes, stirring occasionally.
  • Add the lentils, cumin, and coriander. Stir to combine. Cook for 10 minutes, stirring often so that the lentils do not settle to the bottom of the pot and burn.
  • Add the parsley and stir. Turn off heat. Place the lid back on the pot and allow the soup to sit for 5 minutes before serving.