Lentil Soup with Winter Vegetables
Green lentils, sweet parsnips, butternut squash, carrots along with fresh rosemary, bring all the flavors of the cold season together for warm and comforting vegetarian meal.
Ingredients
- 2 tablespoons olive oil
- 2 cups (170 grams) leek cleaned and chopped (white and light green part)
- 2 garlic cloves peeled and finely chopped
- 1 cup (170 grams) parsnip peeled and chopped
- 2 cups (240 grams) butternut squash peeled and diced
- 1 cup (150 grams) carrot peeled and chopped
- 2 tablespoons tomato paste
- 1 ½ teaspoons fresh rosemary chopped
- 8 cups (4 pints) vegetable stock
- 1 cup (198 grams) green or brown lentils
- 1 bay leaf
- 1 teaspoon salt to taste
- Grated Parmesan cheese If you have a Parmesan rind, you can add to the soup while it cooks to add flavor.
Instructions
- To a soup pan, add the olive oil over medium heat. Add the leeks and sauté until softened, about 5 minutes. Add the garlic and cook 1 minute, stirring.
- Add the the parsnips, butternut squash and carrot, tomato paste and rosemary. Mix well.
- Add the vegetable stock, lentils and bay leaf. Bring to a simmer and cook for 20-25 minutes uncovered, until the lentils are tender. Taste for seasoning and add as much salt as you like to taste. Remove Parmesan rind if using.
- Serve warm topped with grated Parmesan.
Video
Nutrition
Serving: 1 | Calories: 217kcal | Carbohydrates: 22g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 730mg | Fiber: 4g | Sugar: 8g