Carrot & Parsnip Red Lentil Soup


Hello there– How are you doing– eating healthier after all the Christmas food splurge??   This big pot of soup was an attempt at a hearty veggie dinner –until I decided to chop up the end of the Christmas ham and add it to the pot.  With or without ham, it’s a warming winter meal– best eaten by the fireplace with a big chunk of wheaty bread.

2 tab. olive oil
1 yellow onion, peeled & chopped to bits
2 cloves garlic
2 large parsnips, peeled & grated
2 more large parsnips, peeled and chopped
3 carrot, peeled & grated
3 more carrots, peeled & chopped
3 pints chicken broth (48 oz.)
1 cup water
1 tsp. cumin
1 cup red lentils
salt & freshly ground pepper to taste
1 cup ham, chopped to bits (optional!!)

Heat the oil in a soup pot.  Throw in the onion bits and cook a couple minutes until it turns translucent.  Then add the garlic and cook a minute more.  Add the chopped parsnip and carrots and cook 3 or 4 minutes until they start to soften.

Then stir in the grated parsnips and carrots, the chicken broth, water, cumin and red lentils.  Stir it now and then so the lentils don’t stick to the bottom of the pot.

Put on the lid and bring to a boil.  Then reduce to a low simmer and let the soup cook 30 minutes until the vegetables are soft and the soup thickens.  Stir in the ham and season to taste with salt & pepper. Enjoy!


20 thoughts on “Carrot & Parsnip Red Lentil Soup

  1. Hi Rhonda. Thank you for sharing the recipe. I like lentils very much. Especially in this time of the year when it’s cold outside. We had lentils on Dec. 31st. In Italy they are supposed to bring money so we Italians have them for dinner on Dec. 31st… just to enter the new year with hopes up 😉

    • Thanks Simona– I love having lentils on hadn’t because they are so quick and warming in the winter. (and we could use a little extra money. hmmm….) Love hearing from you, Blog-friend!! xox

    • Hi Marcia– you are so creative! –with your insights about historical places and reading and looks at events in the not so distant past, looks at the lives of famous people. That’s why I love reading your blog. Waiting to see what’s next… hugs hugs!

  2. Thanks for sharing this delicious and healthy recipe Rhonda! I like this recipe because this is one way I could let my little boy eat some veges…By the way, what is the best substitute to parsnips just in case I couldn’t find it here. Thanks in advance Rhonda! xoxo

    • Hi Lilly– I think any root vegetable would work– even potatoes. Why is is always tricky to get vegetables into kids?? Our grand-girls love bread & butter– but not carrots or broccoli! Hope all’s well with you there… xox

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