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.
CARROT & PARSNIP RED LENTIL SOUP
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!