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Creamy lentil soup

October 12, 2009

in Dairy free, Recipes, Soup, starters dips and snacks, Vegan, Vegetarian

Creamy lentil soup


1 large onion
2 medium carrots, peeled
2 celery stalks
1 Parsnip root, peeled
4 tbsp Canola oil
1 cup red lentils
1 tsp cumin
1 tsp turmeric
4.5 cups chicken or vegetable stock
salt and pepper to taste


1. Chop the onion, carrots, celery and parsnip and saute in a pot with the oil for about 5 minutes on medium high heat. Don’t fuss too much over the cut since the soup is to be blended in the end anyway. Sometimes I even chop them in the food processor when I don’t have time/don’t feel like bothering/have a child hanging to me/ all of the above.

2. When the veggies begin to brown nicely, add the lentils and the spices and mix with your beloved worn out wooden spoon for about 3 minutes (does anyone else have a relationship with their wooden spoon? anyone?).

3. Add the stock, lower the heat and cook until everything is nice and soft.

4. Blend with a blender stick straight in the pot. If you do not own one, rush to your local supermarket. These cost very little and make life a whole lot easier. You can also fuss, wait until the soup cools down, transfer it to your food processor or blender and thus create more dishes. If the soup is too thick add a bit of water until the texture is to your liking.

Serve piping hot in nice deep bowls, with a splash of lemon and crusty bread. Yum. You can also splash yours with a little Tabasco, I won’t tell a soul.

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