A warming soup for the New Year; this lentil and parsnip soup is full of chunky vegetables to keep you full and satisfied even on the coldest of days.
When it comes to the New Year, we all desire meals that are that bit lighter and healthier yet still nourishing and substantial. Red split lentils are your answer. They require no pre soaking making them a great addition to a soup; on absorbing the liquid stock they grow into soft little gems that are completely satiating and delicious.
Yes, this a healthy supper but I’ve made sure to use plenty of flavouring and seasoning to create a delicious plant based soup. This soup is seasoned with plenty of dried herbs and a good dash of soy sauce for some added umami flavour, while the raw ginger adds a much needed fieriness.
To make use of seasonal ingredients, I’ve included parsnips which add a pleasant sweetness. Serve alongside warm crusty bread, or in my case, my first ever homemade sourdough! It really was the highlight of my day to mop up the remnants of the soup with a slice of chewy sourdough. Getting that first loaf baked has been a long and arduous process so I’m allowing myself the chance to gloat.
Leave a comment and let me know how you get on making this lentil and parsnip soup. I’d love to see your creations over on instagram!
More healthy vegan recipes:
Roasted cashew vegetable stir fry with rice noodles
Lentil and parsnip soup
Ingredients
- 1 tbsp rapeseed oil
- 1 onion finely chopped
- 3 small potatoes skin left on, chopped into cubes
- 1 celery stick finely chopped
- 4 garlic cloves finely chopped
- Thumb of ginger finely sliced
- 1 tsp mustard seeds
- 1 tbsp tomato paste
- 3 large tomatoes on the vine diced
- 150 g red split lentils
- 2 parsnips chopped into cubes
- 1 litre stock made up using 1 vegetable stock cube
- 250 mls water
- 1 tsp dried oregano
- 1 tsp dried basil
- 2 tsp soy sauce
- 1/2 freshly squeezed lemon
- Salt and pepper
Instructions
- Rinse the lentils in several changes of water until the water runs clear.
- In a large saucepan heat the oil over a moderate heat.
- Sauté the onion, potatoes, celery, garlic, ginger and mustard seeds for 5 minutes.
- Then stir through the tomato paste and add the tomatoes, lentils, parsnips, vegetable stock and 250 mls of water.
- Stir through the herbs, soy sauce and season with salt and pepper. Bring the soup to a boil. Then reduce the heat so the soup maintains a gentle simmer and cook uncovered for 30 minutes. The soup is ready when the parsnips and potato are firm to the bite.
- Turn off the heat, squeeze over half a lemon and season with salt and pepper to taste.