75 minutes
This Hearty Winter Lentil Vegetable Soup is a warm hug in a bowl, perfect for chilly evenings. The combination of earthy lentils, sweet winter vegetables, and aromatic spices will make your kitchen smell heavenly and your taste buds dance.
tablespoons
Yellow Onion, diced
cups
Parsnips, peeled and finely diced
cups
Sweet Potatoes, peeled and finely diced
cups
Carrots, peeled and finely diced
cups
teaspoons
Dried Lentils
cups
Vegetable Stock, rich
cups
tablespoons
cups
Garlic, minced
cloves
Dried Red Chiles
to taste
Cumin Seeds
tablespoons
teaspoons
to taste
1. Cook Vegetables
Begin by warming 3 tablespoons of olive oil in a large pot over medium-low heat until it shimmers. Add the diced yellow onion, parsnips, sweet potatoes, carrots, and 2 teaspoons of kosher salt. Let the vegetables cook for about 8 to 10 minutes, stirring occasionally, until they begin to soften and the onions turn translucent.
2. Simmer Soup
Next, stir in the dried lentils, canned diced tomatoes, 8 cups of rich vegetable stock, and 3 tablespoons of fresh lemon juice. Bring the mixture to a gentle simmer, allowing it to cook for about 45 minutes.
3. Prepare Aromatic Mixture
While the soup simmers, melt ¼ cup of coconut oil in a small skillet over medium heat. Once melted, add the minced garlic and dried red chiles, cooking them for 1 to 2 minutes until the garlic is fragrant and just beginning to brown. Add the cumin seeds and cook for another 30 seconds until they start to pop. Stir in the sweet paprika and let it sizzle briefly.
4. Combine and Season
Carefully pour the aromatic mixture into the soup, stirring well to combine. Taste the soup and adjust the seasoning with additional salt, freshly ground black pepper, and a splash more lemon juice if needed.
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