Hearty Red Lentil & Parsnip Soup with Italian Parsley

Ingredients

Yield:

Serves 4

• • 1/4 Dl Olive oil
  • 200 g Chopped onion
  • 10 g Chopped garlic
  • 300 g Parsnip - Peeled, coarsely chopped
  • 100 g Celery - coarsely chopped
  • 100 g Carrot - coarsely chopped
  • 1 tsp Ground cumin
  • 20 g Freshly made tomato paste
  • 400 g Peeled tomato concasse
  • 180 g Red organic lentil
  • 1 Lt Chicken stock
  • 1/4 dl Fresh lemon juice
  • 20 g Chopped Italian parsley
  • Salt & pepper to taste

Preparation

Difficulty:

medium

Time:

1 Hour

1. • Heat up olive oil and sautéed onion and garlic for 2 minutes.
   • Add parsnip, carrot and celery and simmer covered for 8 minutes.
   • Stir from time to time so that the vegetables will not get brown.
   • Then add in cumin powder, tomato paste, fresh tomato and lentil fill up with chicken stock.
   • Bring to boil and simmer for 20 minutes. Ensure that the lentils are cooked. Season with salt & pepper.
   • Before serving stir in the lemon juice and Italian parsley. and serve with a thin long slice of Ciabatta bread slice, toasted with garlic butter and fresh herbs with Parmesan cheese.