John Myers
Ingredients for 3 servings:
- 4 potatoes
- 4 carrots
- 5 parsnips
- 1 cup red lentils
- 1 onion(s)
- 1 bunch of soup vegetables, consisting of leeks, carrots, celeriac, parsley
- 1 chili pepper(s), small and hot, as desired
- 1 piece(s) ginger, approx. 3 cm long
- ½ bunch parsley, flat-leaf, fresh
- 4 tbsp olive oil or oil of your choice
- 2 liters of water
- Salt
- pepper
- Caraway or cumin
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes
simple, cheap, spicy, healthy, vegetarian, vegan
First, make a broth. To do this, cut an unpeeled onion into eighths, wash the soup vegetables (peeling is not absolutely necessary), and cut them into large pieces. Peel and slice the ginger, finely chop the chili pepper, and fry everything together, except for the parsley from the soup vegetables, in a pot with plenty of hot olive oil. Ensure the pot is well-ventilated, otherwise your throat will burn from the chili. Heat water and deglaze with it. Be careful here too. Add the parsley from the bunch of soup vegetables. Add 1 teaspoon of salt. Simmer over medium heat for half an hour to an hour. In the meantime, peel the potatoes, carrots, and parsnips and cut them into roughly 2 cm long pieces, so that everything cooks for about the same amount of time. Store them in a bowl of cold water. After about an hour, remove everything from the water using a ladle/pasta spoon or similar. The vegetables will be cooked through and soft and can either be eaten or discarded. Drain the potatoes, carrots, and parsnips and add them to the boiling broth. Add the lentils, another teaspoon of salt, and a little freshly ground pepper. Cook for 10-15 minutes until tender. Add caraway or cumin, if desired. Sprinkle with chopped parsley and serve. Serve with a slice of buttered farmhouse bread.
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