Parsnip, Parsley and Lentil Soup Recipe

Parsnip, Parsley and Lentil Soup vegetarian recipes for 8-Jun people.

Ingredients for Parsnip, Parsley and Lentil Soup

1-2 cups red lentils
1 yellow onion, chopped
6-8 cloves garlic, peeled and smashed
3-4 small parsnips, chopped
lots of parsley
olive oil
red pepper flakes
red wine
balsamic vinegar
salt
fresh pepper
carrots

Parsnip, Parsley and Lentil Soup, How to Make

When olive oil is warm (use lots), add chopped onions and garlic to pot. Let them cook for as long as it takes to chop up the parsnips, carrots, and parsley (big pieces are fine, it will cook down). Throw the parsley in for a few minutes until it wilts, then add the carrots and parsnips.
Add lentils, lots of water and lots of kosher salt and red pepper flakes.
Bring to a boil, reduce heat to low, and let it simmer for 40 minutes or until the lentils are cooked.
Then add a little vinegar and/or red wine, and let it cook for 10 more minutes.
If you don’t like the big pieces of everything, you could throw it in the food processor when it’s finished cooking.
Don’t skimp on the salt.

Additional info forĀ Parsnip, Parsley and Lentil Soup

Preparation time: 5 minutes
Cooking Time:
Serving: 8-Jun

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