Delicious and dependable, this cold-weather favorite is easy to get going on the stovetop when you arrive home from a busy day. It’s filled with energizing lentils, sweet nuggets of yam, and parsnip, and wholesome flavors that appeal to tastebuds of all ages.
Yield: 10 cups
Cooking time: 50 minutes
Prep Time: 10 minutes
Ingredients:
- 1 Tbsp oil
- 1 cup slivered onion
- 2 Tbsp minced garlic (4-6 cloves)
- 1 cup chopped celery (2 stalks)
- 6 cups water
- One 28-ounce can diced tomato
- 1½ cups dried green or brown lentils, sifted and rinsed well
- 2 tsp sugar
- ½ tsp black pepper
- 2 bay leaves
- ½ tsp dried rubbed sage
- 2 cups chopped yam (1 large yam)
- 2 cups chopped parsnip (3-4 parsnips)
- 1-2 Tbsp red wine vinegar or sherry vinegar
- 1-2 veggie bouillon cubes
- 2 tsp salt or to taste
Procedure:
- Heat the oil in a 5-quart pot over high heat. Add the onion and sauté for a few minutes until it begins to brown. Add the garlic and celery and sauté for another minute or two.
- Add the water, tomato, lentils, sugar, pepper, bay leaves, and sage. Bring to a boil, reduce the heat to medium, cover, and simmer for 20 minutes.
- Add the yam, parsnip, vinegar, bouillon cube(s), and salt. Increase the heat to high and bring to a boil. Reduce the heat to medium, cover, and simmer for another 20 minutes or until the lentils, yam, and parsnip are tender. Remove from the heat, ladle into bowls, and serve.
Tips/Variations
Make it a meal: Add 1 to 2 cups chopped veggie sausages at the beginning of Step 3, or pan-fry them first in 1 tablespoon oil in a medium skillet over medium-high heat for 5 minutes, stirring occasionally, until golden, then add them to the soup just before serving. Serve with your favorite bread, slathered with butter.
