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!
2canslentils,drained and rinsed (19 ounce size cans)
1/4teaspoonground black pepper
1/2teaspoonsalt
1/2cupfresh parsley,chopped (plus more for garnish - optional)
Instructions
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.