Rich, flavorful, and nourishing, this lentil and winter vegetable soup is packed with fiber and vitamins. A sprinkle of fresh parsley and a few cumin seeds make it the perfect energy boost to brighten cold winter days 😃
Ingredients4 servings
- 1 cup green lentils
- 2 carrots, peeled and sliced
- 1 parsnip, peeled and sliced
- ½ butternut squash (about 1 lb), peeled, seeded, and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 can (14 oz) peeled tomatoes, chopped or crushed
- 2 Tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp paprika
- 2 Tbsp olive oil
- 6 cups water (or vegetable broth for more flavor)
Directions
1
Peel the onion, garlic, carrots, and parsnip. Chop the onion and garlic finely, and slice the carrots and parsnip. Peel and seed the butternut squash, then cut into cubes.
2
In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté for about 3 minutes until fragrant. Add the carrots, parsnip, and butternut squash. Season with salt, pepper, paprika, and cumin.
3
Add the lentils, tomato paste, canned tomatoes, and water (or broth). Bring to a boil, then reduce the heat to low. Simmer gently for about 35 minutes, stirring occasionally, until the lentils and vegetables are tender.
4
Serve hot and top with chopped parsley and a sprinkle of cumin seeds if desired.
Note: You can use frozen squash if desired (just add it when the soup starts to simmer).
Happy cooking 🥰 ☀️
