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Root Vegetable Lentil Soup
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2 tablespoons | organic olive oil |
2 | organic onions, peeled and chopped |
5 cloves | garlic, peeled and minced |
2 tablespoons | grated organic ginger root |
2 | organic sweet potatoes, peeled and chopped |
1 | parsnip, peeled and chopped |
4 | organic carrots, chopped |
1 teaspoon | turmeric |
2 sprigs | fresh organic rosemary |
5 cups | filtered water |
1 1/2 cups | organic apple juice |
1 cup | organic Puy lentils |
2 tablespoons | freshly squeezed lemon juice |
1/4 teaspoon | freshly ground pepper |
1/2 cup | chopped organic flat-leaf parsley |
1 cup | plain yogurt, drained in cheesecloth |
1/2 cup | toasted pumpkin seeds |
In a large pot, place olive oil; add onions, garlic, and ginger root. Cook over medium
high heat, stirring occasionally, until vegetables are tender, about 6–7 minutes. Add
sweet potatoes and parsnip; cook and stir until vegetables start to soften.
Add carrots, turmeric, rosemary, water, apple juice, and lentils; bring to a simmer.
Reduce heat to low, cover, and simmer 40–50 minutes until vegetables and lentils are
tender.
Remove rosemary stems. Stir in lemon juice, pepper, and parsley. Correct seasonings if
necessary, and serve dolloped with yogurt and topped with pumpkin seeds.
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