The fall and winter season brings with it the desire to make soup to enjoy. Taking a look at what I had for vegetables in the refrigerator, that were not salad fixings, I pulled them out and added some seasonings and broth that was leftover from last weeks meals. I ended up cooking this meal for about 45 minutes since the parsnips were not softening up to my liking.
What I liked best about this soup, were the spices that I chose to include, although it did give it a spicy kick requiring that I have a large glass of water by my side. Between the lentils and vegetables, I ended up with a very healthy and fulfilling soup. The only negative is that my husband does not like celery or heavily spiced meals, so the next soup I make will will have to adhere to his liking. Enjoy!!
Spicy Lentil Vegetable Soup – Serves 8
Gluten, Milk and Egg Free Cooking
By Laura D. Field
- 2 Tbsp olive oil
- 2 cloves garlic (or 2 Tbsp. diced garlic)
- 1 medium onion chopped fine
- 5-6 parsnips (or carrots)
- 4 ribs celery
- 1 (15 oz.) can black beans
- 1 cup brown lentils
- 1 tsp cumin
- 1 tsp oregano
- ½ tsp paprika
- ¼ tsp turmeric
- Freshly ground black pepper
- 3 -4 diced tomatoes or 1 (15 oz.) can petite diced tomatoes
- 8 cups vegetable broth (Today I ended up using leftover chicken and beef broth last weeks meals, which gave it a fuller flavor)
- ½ tsp Himalayan salt
- Mince the garlic and dice the onion.
- Cook both the garlic and diced onion in a large pot with olive oil over medium heat until tender.
- Meanwhile, slice the celery into bite size pieces and peel and slice the parsnips (or carrots).
- Add the celery and carrots to the pot and continue to sauté for about 5 more minutes.
- Drain and rinse the can of black beans in a strainer.
- Add black beans, lentils, dice tomatoes, seasonings and broth and stir to combine.
- Increase the heat to medium high and allow the soup to come up to a boil.
- Once it reaches a boil, turn the heat down to low, place a lid on top, and let it simmer for 30 minutes.
- After 30 minutes, test the lentils to make sure they are tender. If not, continue to simmer until they are.
- Serve hot and enjoy.
This was a very delightful soup, that I will get to enjoy throughout the upcoming week for lunches.
Enjoy and be sure to share your feedback.
Laura – Gluten and Milk Free Lifestyle
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading & editing, Freelance contributor