Root Vegetable and Lentil Soup is a hearty, home-style dish that’s rustic in appearance, but delicious and wholesome in taste. This is the soup your great-grandma would make!
When I think of soups, I automatically think of root vegetables. In my opinion, soups that contain root vegetables as the main ingredient, are the soups that provide the most nourishment, and certainly the most comfort. Any combination of root vegetables will do, but I really love the combination of carrot and parsnip. They both work so well together.
In almost every soup I prepare, you’ll most likely find potatoes as one of the ingredients. I mention this, because when I was first introduced to this recipe, I was a little shocked that here were not potatoes in it. Potatoes are starchy and are a great way to organically and naturally thicken a soup stock. But, in the case of the particular soup recipe, so are carrots and parsnips!
In the world full of foodies, food experts, and especially celebrity food personalities, an overcooked vegetable is nothing short of the devil. I swear, it’s like the most blasphemous thing you can possibly do! Well, to me, an overcooked vegetable in a soup recipe is just what he doctor ordered and frankly, it’s the way God intended!
When a soup simmers and boils away, and the chunks of vegetables slowly break down and the bits and pieces help to make a delicious and thick broth, that’s when I’m truly happy. In most cases, you’ll never see a perfectly sliced or diced potato, carrot, or any other root vegetable in your mom’s soup. Why? Because she has patiently simmered that soup to the point of perfection.
So, be off with you now, professional cook! I am not cooking to earn your praise or to learn from your critique. I’m cooking for me and my family and for you, Dear Reader! You’re the at-home cook just like me. You want great tasting food, a budget-friendly dish, without the hassle of fancy kitchen gadgetry, or the latest food-prep trends. And, just like me, you much prefer taste and texture over looks and presentation.
You, Dear Reader, are the reason I continue to post family-style, home-based recipes. Because, just like you and me, there’s a whole world of great food that exists beyond the bright lights, the perfectly plated and styled food, and the television celebrity chef.
And, that food is Root Vegetable and Lentil Soup. It’s Beef and Pasta Tomato Soup, Baked Pork Loin Chops, and Roasted Sausage with Brussels Sprouts and Butternut Squash! These are the dishes that make cooking enjoyable and that feed your family and friends!
This Root Vegetable and Lentil Soup is for you, Dear Reader; from my humble kitchen to yours! Cheers!
Root Vegetable and Lentil Soup
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 5 large parsnips, peeled and chopped
- 3 large carrots, peeled and chopped
- 6 cups vegetable stock
- 1 teaspoon cumin
- 1 teaspoon coriander
- 2 cans lentils, drained and rinsed (19 ounce size cans)
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/2 cup fresh parsley, chopped (plus more for garnish - optional)
In a heavy bottomed pan, such as a dutch oven, heat the olive oil over medium heat and add the onions. Saute the onions for 5 minutes.
Add the garlic and saute for 2 more minutes.
Add the carrots and parsnips. Stir into the onion and garlic mixture and cook for 3 minutes.
Next, add the vegetable stock, salt, and pepper. Stir to combine and place a lid on the pot. Allow to cook for 30 minutes, stirring occasionally.
Add the lentils, cumin, and coriander. Stir to combine. Cook for 10 minutes, stirring often so that the lentils do not settle to the bottom of the pot and burn.
Add the parsley and stir. Turn off heat. Place the lid back on the pot and allow the soup to sit for 5 minutes before serving.
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