Red Lentil & Roasted Root Vegetable Soup

Soup is inevitable today.

After several weeks of mild temps, Mother Nature strikes with a vengeance. The only antidote to these blizzards is a simmering pot of soup. This soup is warming, extremely flavorful and full of restorative goodness plus after trying many versions, I think I finally nailed it.

Stay warm & nourished.

What’s amazing about this recipe is how surprisingly filling and flavorful it is given the few, very simple ingredients it requires. The vegetables become intensely flavorful, sweet and mellow when roasted, the coconut milk provides a subtle creamy sweetness and when pureed with the red lentils you are left with a protein packed meal.

Please cozy up to this soup ASAP.

Happy snow day friends!

Red Lentil & Roasted Root Vegetable Soup

3/4 cup red lentils, rinsed
1 medium sweet potato, peeled and cubed
3 carrots, peeled and chopped
1 parsnip, peeled and chopped
1 small onion, peeled and chopped
2 cloves garlic, bruised
1 teaspoon ground turmeric
1 teaspoon ground cumin
salt and pepper
5-6 cups vegetable stock
2 tablespoons olive oil
freshly chopped chives, smoked paprika,  chopped pistachios and coconut milk to garnish*

Preheat the oven to 425. Place the sweet potato, carrots, parsnip, onion, garlic, turmeric and cumin on an parchment lined baking sheet. Season with salt and pepper and drizzle with 2 tablespoons olive oil. Roast for 30 minutes or until the vegetables are soft.

In the meantime, in a large pot,  add the stock and lentils and simmer gently until the lentils are cooked, about 15-20 minutes. Once the vegetables are cooked, add them to the stock and mix well.

Blend until smooth using a stick blender or in a blender. Return to the pot, reheat and adjust the seasoning if necessary. If the soup is too thick, add a little extra water or stock to thin it down.

Serve in bowls garnished with freshly chopped chives, smoked paprika,  chopped pistachios and coconut milk.


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