Lemony Lentil Soup with Parsnip and Spinach
Ingredients
1 large clove of garlic
3 tbsp of olive oil
2 celery and their leaves
1 whole onion
1 tbsp of tomato paste
1 teaspoon of cumin
1/8 tsp or more of cayenne
1/2 tsp or more of salt
1/4 tsp of black pepper
6 cups of water (you can use half broth half water, either chicken or vegetable)
1 cup of small French lentils
1 large carrot
1 large parsnip chopped into squares
2 -3 handfuls of spinach
1 bay leaf (optional)
12-3 sprigs of thyme (optional)
The Juice of half a lemon
Directions
- In a food processor, finely chop celery, carrot, garlic and onion.
- Heat oil in a large saucepan and add the finely chopped vegetables.
- Sauté for about 2-3 minutes and then add the salt, pepper, cumin and cayenne powders.
- Add in the chopped parsnip. Stir for about a minute and then add in the 1 tablespoon of tomato paste.
- Continue to stir and throw in the lentils. Slowly add the water or chicken broth, I like to bring it to a near boil before adding it in but it’s not necessary.
- Cook lentils for about 30 minutes, maybe a bit longer. Continue to taste until they are fully cooked. Add more salt at this point if needed.
- Right before serving squeeze in half of the juice of a lemon and drizzle with a bit of olive oil.
