Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Spiced Parsnip and Lentil Soup
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- #52188
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 1/2 pounds parsnips, peeled and in chunks
1 onion, peeled and quartered
1 clove garlic, peeled
1/4 cup olive oil (not extra virgin)
2 teaspoons cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
2 cups red lentils
1 lemon, grated zest and juice
3 quarts water
1 tablespoon salt, or to taste
directions
In a food processor, chop parsnips, onion and garlic together until reduced to consistency of grated cheese.
Place a large soup pot over medium-low heat, and warm olive oil. Stir in cumin, coriander, turmeric and cinnamon. Add parsnip mixture, and stir well until coated.
Add lentils, lemon zest and juice and the water. Bring to a boil, then simmer until lentils are soft and mixture is thick, about 1 hour.
Season with salt. Add more water to adjust thickness of soup to taste; soup will thicken on standing. Serve hot.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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