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Prep Time: 0 Minutes Cook Time: 95 Minutes |
Ready In: 95 Minutes Servings: 4 |
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If you’re pinched for time, skip the initial sauté that starts the soup; however, those few extra minutes greatly enhance the overall flavour of this hearty, filling vegetarian soup. Ingredients:
1 medium-sized white onion, chopped |
2 cloves garlic, minced |
3 carrots, peeled and diced |
1 parsnip, peeled and diced |
1 lb celery root, peeled and diced |
1 1/4 cups dry lentils, rinsed |
4 cups vegetable stock |
2 cups water |
1 tbsp soy sauce |
black pepper |
2 cups fresh baby spinach, chopped |
Directions:
1. Heat a splash of water in a 6-quart pot over medium heat.
2. Add onion and garlic. Cover, and cook 5 minutes to soften.
3. Add carrots, parsnip, celery root, lentils, stock, soy sauce and pepper.
4. Reduce heat to low.
5. Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 1/2 hours.
6. Stir in the baby spinach and cook 2-3 minutes, until just wilted, and serve.
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