I love lentils. They’re filling, ridunculously good for you and pretty adorable-looking, what’s not to like? While being on the current theme of soups and as it has been a while since I cooked with them, this recipe provides another winter warming alternative for those blustery evenings.
The other day I was at the market and saw parsnips and went crazy, parsnips were probably my favourite vegetable growing and Sunday Roasts were all about them as opposed to the main event. This week I’ve been recovering from a cold and a cough (hooray for Paris pollution) so this soup was exactly what I needed, and root vegetables being in season it seemed silly not to take advantage of this Big measurements and organic ingredients as always.
2 large chopped garlic cloves
1tsp chopped fresh ginger
2 diced shallots
2 large chopped celery stalks
3 parsnips cut into big chunks
3 large carrots cut into big chunks
350g green or brown lentils
1 1/4 pints prepared vegetable stock (see recipe)
3 sprigs of rosemary
1 tbsp extra virgin olive oil
400g chopped tomatoes
1 small red chilli deseeded (great if you’ve got a cold)
juice of half a lemon
Heat the oil in a large casserole and add the garlic, chilli, ginger and shallots until they become fragrant
Add the parsnips, carrots, celery, rosemary and stir until the parsnips start to brown and soften
Add the tomatoes, lemon juice and lentils, stir until the lentils are thoroughly mixed in.
Add the stock, bring to a boil and then reduce to a simmer, stirring regularly for 35 minutes until the lentils are tender.
Serve in a warm bowl and a glass of red.
Remember to remove the rosemary stalks before serving but don’t throw them away as you can put them back in the soup before putting it into the freezer.
I hope this does as much good for you as it did for me!