Winter vegetable and Lentil soup
Servings: 6
Prep Time: 15 mins
Cook Time: 45 mins
Description:
Winter vegetable and lentil soup is a hearty and nutritious dish that's perfect for colder days. Here's a basic recipe for you to try:
Ingredients:
- 1 cup dried lentils (green or brown), rinsed and drained
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 sweet potato, peeled and diced
- 1 parsnip, peeled and diced
- 1 turnip, peeled and diced
- 1 cup chopped winter greens (kale, Swiss chard, or spinach)
- 1 can (14 oz) diced tomatoes
- 8 cups vegetable broth
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Method:
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the lentils, diced sweet potato, parsnip, turnip, and winter greens.
- Add the diced tomatoes with their juice and pour in the vegetable broth.
- Season the soup with ground cumin, ground coriander, smoked paprika, salt, and pepper. Stir well to combine.
- Bring the soup to a boil, then reduce the heat to low, cover, and simmer for about 25-30 minutes, or until the lentils and vegetables are tender.
- Taste and adjust the seasonings as needed. Add more salt and pepper if necessary.
- Serve the soup hot, garnished with chopped fresh parsley.