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    LEMONCHANSON  
SparkPoints
 
 

Cooking Fresh


Wednesday, July 07, 2010

I've been visiting the farms in the area and getting some great deals on fresh produce!! After bringing home crates of goodies, I've started prepping and cooking up a storm...wouldn't do this except I have a deep freeze and many hungry friends and family members!!

After making some spectacular freezer jams, breads and stir fries, I decided to make a soup that I found some time ago online. Here it is:

Spiced Parsnip and Red Lentil Soup
Time: 1 hour 15 minutes
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 ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
2 cups red lentils
Grated zest and juice of 1 lemon
2 tablespoons Maldon sea salt or 1 tablespoon table salt, or to taste.
1. In a food processor, chop parsnips, onion and garlic together until reduced to consistency of grated cheese.
2. 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.
3. Add lentils, lemon zest and juice and 3 quarts 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.
Yield: 14 cups (8 servings).

It's low cal, healthy, and tastes great!! I'll serve it with the home made naan and have fresh white peaches with blueberries for dessert...keep you all posted on how people liked it!!!
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Member Comments About This Blog Post:
MEEBELO 7/9/2010 9:39AM

    OMG I'm salivating! I love lentils espescially cooked with those spices. I'll definitely have to try this. Today I'm supposed to cook a curried chick pea stew with zucchini. I'll probably throw in some bell pepers too. Enjoy!

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