This is the kind of soup that earns a permanent place in your cold-weather rotation. Lentils, carrots, parsnip, and Japanese sweet potato each bring a different texture — and a different fibre — to the pot, while a fragrant blend of warming spices does the real heavy lifting.
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 medium parsnip, peeled and diced
- 1 medium Japanese sweet potato, peeled and diced
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1/2 tsp (2 mL) ground turmeric
- 1/4 tsp (1 mL) ground cinnamon
- 1 tsp (5 mL) fine sea salt
- 1 cup (250 mL) dried green or brown lentils, rinsed
- 6 cups (1.5 L) low-sodium vegetable broth
- 1 bay leaf
- 1 Tbsp (15 mL) fresh lemon juice
- 1/4 tsp (1 mL) black pepper
- 2 Tbsp (30 mL) chopped fresh parsley or cilantro, to garnish
Instructions
Heat olive oil in large pot over medium heat. Add onion, then cook 4 to 5 minutes, until softened. Add garlic, carrots, parsnip, and sweet potato and continue to cook 3 to 4 minutes, stirring occasionally.
Stir in cumin, coriander, turmeric, cinnamon, and salt; cook 1 minute, until fragrant. Add lentils, broth, and bay leaf. Bring to boil, then reduce heat and simmer, partially covered, 30 to 35 minutes, until lentils and vegetables are tender. Remove bay leaf.
For a partially creamy texture, blend 2 cups (500 mL) of soup and stir back in, leaving the rest chunky. Stir in lemon juice and pepper. Ladle into bowls and garnish with parsley or cilantro.
Serves 6
By Corinne Quesnel