Lentil Veggie Soup
One pot. So easy. So warming!
That’s why it’s the very first “recipe” or “description” online.
- 1 cup lentils (brown or red – but red are prettier)
- Onion, chopped (I prefer big pieces. I have no knife skills…)
- Potatoes, red and sweet (leave the skin on the red and peel the sweet)
- Carrots, chopped into big pieces
- Parsnips, chopped (better if peeled)
- Veggie broth or bouillon cubes
- Olive oil
- Rinse lentils and check for rocks. Sautee lentils in olive oil. Add onion and sauté until they start to go opaque and brown on the edges.
- Add potatoes, carrots and parsnips. Sprinkle with cumin. Continue stirring until uniformly mixed and the cumin starts smelling yummy. But, be careful it doesn’t burn.
- Add veggie broth or water and bouillon cubes to cover the veggies.
- Simmer until veggies are soft. Add more cumin, some turmeric and salt (a bit at a time, to taste).
I like a lot of cumin. Be careful with the turmeric. (It stains anything it touches. Turmeric is what makes mustard yellow.) Add more or less water and adjust the spices. Less water will make it more like a stew, and more water will make it soupier.
Root vegetables are the best in this soup as they stay together well; but other veggies can be added depending on what you have in the fridge.
(For Ethiopian style, omit these spices and add Berbere Seasoning. It’s very spicy, so start with a little. You can always add more!)
Mindy is a New York City girl who has been around the world and back. She’s traveled, lived and worked in a number of locations around the world, from the Middle East to the Pacific, eventually deciding to become a vegetarian. While she’s not the strictest of vegetarians, she’s still “Pretty Veggie!“
The thoughts and opinions posted here are solely those of the author and do not reflect the views of AAFMAA.