Main-Dish Lentil-Vegetable Soup

By Hklbrries

"This flavorful soup with its protein-rich lentils is substantial enough to enjoy as a main dish. One note: even though most lentils today are picked clean, sort through them just in case to remove any debris.

If you're pinched for time, skip the initial saute that starts the soup; however, those few extra minutes (and the 1 extra pan it takes) greatly enhance the overall flavor. To add some greens with no extra cooking, chop some baby spinach, and stir it in just before serving. The heat from the soup will just wilt the spinach."

Ingredients

• 1 tbsp olive oil
• 1 medium-sized yellow onion, chopped
• 2 cloves garlic, minced
• 2 to 3 carrots, peeled and cut into 1/4-inch dice
• 1 parsnip, peeled and cut into 1/4-inch dice
• 1 small celery root, peeled and cut
• into 1/4-inch dice
• 1 1/4 cups dried lentils, sorted and rinsed
• 6 cups vegetable stock or water
• 1 tbsp tamari soy sauce
• Salt
• Freshly ground black pepper
• Minced fresh parsley for garnish

Details

Servings 4
Adapted from vegetariantimes.com

Preparation

Step 1

Heat oil in skillet over medium heat. Add onion and garlic, cover and cook until softened, about 5 minutes; transfer to slow cooker.

Add carrots, parsnips, celery root, lentils, stock, tamari, salt and pepper. Cover, and cook on low until lentils and vegetables are tender, 6 to 8 hours. To serve, adjust seasonings to taste, and garnish with fresh parsley.

Stovetop Method: Heat oil in a 5- to 6-quart pot over medium heat. Add onion and garlic. Cover, and cook 5 minutes to soften. Add carrots, parsnip, celery root, lentils, stock, tamari, salt and pepper. Reduce heat to low. Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 1/2 hours. Taste and adjust seasonings, if necessary. Garnish with parsley, and serve.

Nutrition Information:
Per serving
360 calories
19 g protein
4.5 g total fat (.5 g saturated fat)
65 g carbohydrates
0 mg cholesterol
900 mg sodium
19 g fiber
12 g sugar