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Lentils.org

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Parsnip & Pear Soup with Split Red Lentils

Prep Time: 10 Minutes

Total time: 40 Minutes

Servings: 8

Lentils.org

Recipe by

Lentils.org

View All

Ingredients

Directions

Nutrition

Ingredients

    2 Tbsp (30 mL) canola oil

    1½ cups (375 mL) small diced white onion

    ½ cup (125 mL) small diced celery

    3 cups (750 mL) small peeled and diced parsnip

    ¼ tsp (1 mL) nutmeg (plus extra for garnish)

    3 whole ripe pears, peeled, cored & chopped

    6 cups (1.5 L) vegetable or chicken stock

    1 cup (250 mL) split red lentils

    1 Tbsp (15 mL) honey

    ½ tsp (2 mL) salt

    ½ tsp (2 mL) ground black pepper

    drizzle olive oil (optional)


Directions

  1. HEAT a medium pot over medium heat and sauté white onion in canola oil until golden. Add celery and cook for another 2 minutes. Add parsnips and nutmeg and sauté for 3 minutes, stirring. Add pears and cook for another 3 minutes.
  2. ADD stock and stir in lentils and honey. Bring to a simmer, cover with a lid and cook for 25 minutes, stirring occasionally.
  3. WHEN parsnips are soft, reserve 2 cups (500 mL) cooking liquid. Transfer some of soup contents into a blender and puree until smooth, adding some of cooking liquid back in as needed (most if not all will be used). An immersion blender can easily be used instead of a blender.
  4. PORTION into bowls, drizzle a touch of olive oil on top and sprinkle with nutmeg. Serve immediately.

Nutritional Information

  • Serving Size: 1 1/2 cups (375 mL)
  • Per serving:
  • Calories 240
  • Total Fat 5 g
  • Saturated Fat 0 g
  • Cholesterol 0 mg
  • Carbohydrates 44 g
  • Dietary Fibre 10 g
  • Sugar 16 g
  • Protein 8 g
  • Sodium 260 mg
  • Potassium 565 mg
  • Folate 48 mcg