Lentil-Vegetable Soup
From jo_jo_ba 16 years ago
- 95 minutes to make
- Serves 4
If you’re pinched for time, skip the initial sauté that starts the soup; however, those few extra minutes greatly enhance the overall flavour of this hearty, filling vegetarian soup.
Ingredients
- 1 medium-sized white onion, chopped shopping list
- 2 cloves garlic, minced shopping list
- 3 carrots, peeled and diced shopping list
- 1 parsnip, peeled and diced shopping list
- 1 lb celery root, peeled and diced shopping list
- 1 ¼ cups dry lentils, rinsed shopping list
- 4 cups vegetable stock shopping list
- 2 cups water shopping list
- 1 tbsp soy sauce shopping list
- black pepper shopping list
- 2 cups fresh baby spinach, chopped shopping list
How to make it
- Heat a splash of water in a 6-quart pot over medium heat.
- Add onion and garlic. Cover, and cook 5 minutes to soften.
- Add carrots, parsnip, celery root, lentils, stock, soy sauce and pepper.
- Reduce heat to low.
- Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 ½ hours.
- Stir in the baby spinach and cook 2-3 minutes, until just wilted, and serve.
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