Parsnip, Carrot and Lentil Soup

Carrots/Fall CSA Week 8

Parsnip, Carrot and Lentil Soup

  • 1 TBSP olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 3 large parsnips and carrots, chopped
  • 2 large parsnips and carrots, grated
  • 4 cups vegetable broth
  • 1 cup water
  • 1 TSP cumin
  • 1 TSP coriander
  • 1/2 cup red lentils, rinsed
  • salt and pepper to taste
  1. Saute the onions and garlic in a large pot with olive oil until onions are soft. Add the chopped parsnips and carrots and cook for a few minutes.
  2. Add grated vegetables, broth and water. Stir well.
  3. Add spices and red lentils. Stir so the lentils don’t stick to the bottom. Bring to a boil, then reduce to a simmer. Put lid on and cook for about 30 minutes until vegetables are soft and soup has thickened.
  4. Season with salt and pepper then ladle into bowls!

 

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