in Recipes

Parsnip and lentil soup, spicy

updated

Spread the love

Ingredients for 4 servings:

  • some rapeseed oil
  • 1 m.-sized onion(s)
  • 1 m.-sized carrot(s)
  • 1 stalk(s) leek
  • 1 liter vegetable broth
  • 250 g lentils, brown
  • 2 large parsnips
  • 4 m.-large bay leaves
  • some chili pepper(s), depending on taste, caution
  • possibly fresh ginger, grated, 15 g
  • possibly parsley, flat
  • some salt
  • some pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Soak the lentils for several hours. Finely chop the onion, carrot, and leek and fry in oil. Deglaze with stock, add the lentils, and cook until soft. Clean and dice the parsnips (not too finely), and add them along with the bay leaf, chili (careful, you should know how hot your chili is), and ginger, if desired. Simmer for another 15 minutes, season with salt and pepper. Add the finely chopped flat-leaf parsley and cook for another 5 minutes over low heat.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Dark mocha cake bittersweet, a la Cusanas Mama

Linzer cake with chocolate shavings