There are two kinds of people in this world…no, this isn’t the start of a bad joke. It’s something I realized a couple years back when I started at cooking school and I was immersed in soups. There are creamy soup people and brothy soup people. And in my house we have one of each. Luckily I’m the cook so we usually have creamy soups… haha! No, seriously, I have learned to make a pretty mean brothy soup too, so I don’t mind having them once in a while too – and it makes my husband SOO happy.
Last night was one of those nights. Inspired by a friend who gave us fresh parsnips from her garden – and then sent me a recipe she uses with her fresh parsnips – I got to work. I started with her basic recipe, but had fun making it my own. And I have to admit, even though green lentils are not normally my favourite legume, and I don’t normally get that excited about brothy soups, this one was pretty delicious. With a couple of pieces of whole grain toast it made for dinner on the table within 1/2 an hour…not bad for a Scratch Sunday meal (well, besides the bread). Here’s how it went:
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 medium thumb ginger, minced
- one carrot, diced small
- one parsnip, diced small
- 3 tsp curry powder
- 1 cup green lentils
- 4 cups veggie broth
- 2 cups water
- Braggs liquid aminos, to taste (I used 1/2-1 tbsp)
- fresh cracked pepper & parsley to garnish
- cut up all your veg in preparation, then water-saute your onions and garlic over medium heat til softened. Add ginger and do the same, then carrot, parsnip and curry powder. Cook until things are starting to get fragrant and carmelized
- Add dry lentils and mix well. Add veggie broth and water and bring the whole thing to a boil. Let cook for 20-25 minutes, or until lentils have softened. Season to taste with Braggs and garnish. That’s it!