Tuesday, June 10, 2014

Roasted Carrot, Turnip & Lentil Soup

I just had to share this recipe since it is one of my favorites.

It is a bit sweet from the carrots but it is a meal in itself and I think you will love it as much as I do.

Carrot, Turnip & Lentil Soup

1 bag of Carrots (peeled and sliced)
4 large Turnips (chopped)
1/4 tsp Sea Salt
1/4 tsp Black Pepper
2 Tbsp Olive Oil
3/4 tsp Coriander (ground)
1 small Onion (diced)
1 tsp Ginger (chopped)
1/2 tsp Garlic (minced)
3/4 C Red Lentils 
1/4 tsp Red Pepper Flakes
3-5 C Vegetable Stock

* Heat oven to 375
* Soak lentils in a bowl while the vegetables roast (20 min)
* In a large bowl add carrots, turnips, salt, pepper, & 1 Tbsp olive oil (toss)
* Roast for 20 min
* In a heavy bottom pot (I use the enameled cast iron) heat 1 Tbsp olive oil
* Add onions and cook till translucent
* Add ginger, garlic, & coriander (mix well)
* Add in lentils, red pepper, & roasted vegetables (mix well)
* Pour in vegetable stock and stir well
* Bring to a boil, then turn down heat and simmer for 20 min (covered)
* Puree (I use the emersion blender)
* Add sea salt to taste (if desired)
* Enjoy!

**This makes 3-4 hearty bowls worth

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