Parsnip and Lentil Soup with Cumin and Lemon
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
- 1 carrot , finely chopped
- 2 medium onions , finely chopped
- 2 cloves garlic , minced
- knob of butter , and a little olive oil
- pinch of salt
- 2 tsp cumin seeds
- 4 medium/big parsnips , about 550 gr, peeled and chopped
- 130 gr red split lentils , rinsed in a sieve under plenty of cold water
- 1.6 lt vegetable stock
- juice of 1 lemon
- chopped parsley (optional)
In a large pot, add carrot, garlic and onions along with the butter, olive oil and a pinch of salt. Cover and cook over low heat for about 10 minutes.
Add the cumin seeds and cook for a couple of minutes more, with the lid off and stirring occasionally to avoid them burning.
Add parsnips to the pot and stir for a minute or so. Then add the lentils and the stock. Stir, put the lid back on and leave on high heat.
Bring to a boil and boil for ten minutes, then leave it to simmer on a low heat for about 15 more minutes.
The soup should be cooked by then, although this depends on how small you chopped the parsnips. Have a try.
Take off the heat and cream it with a hand blender. If you think the consistency needs a bit more liquid, add a little bit of water. Likewise, if you think it's too runny, put back on the heat until reduced to the desired consistency.
When you're ready to serve, add the lemon juice and parsley, if using.
Stir and serve.
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