Lentil and parsnip soup
Nothing beats a steaming bowl of soup on a frosty winter’s day. Here is a warming vegetable soup full of chunky parsnips, potatoes and red lentils.
Servings: 6
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.