Lentils and parsnips (recipe)

On a whim I decided to be creative and prepare soup from scratch. I didn’t feel like following a recipe today and the baby didn’t feel like giving me mor than 10 minutes to prepare lunch.

Being Spanish, I went for the ultimate Spanish comfort food: lentils. And added paprika and garlic as an extra nod to the country. The parsnips came into play as I have a lot of them and I wanted something a bit more interesting than potatoes.

Very earthy and filling, and great for a cold winter day.

Lentils and parsnips soup

Lentils and parsnips soup

Servings: 2 large, 3 average


  • Onion, 1/2 medium diced
  • Parsnips, 2 diced
  • Vegetable oil, 1 tablespoon
  • Salt, 1 teaspoon
  • Garlic powder, 1 teaspoon
  • Paprika, 1 teaspoon
  • Cumin, 1/2 teaspoon
  • Green lentils, 1 cup
  • Vegetable broth, 4 cups


  1. Saute the onions and parsnips with the vegetable oil, until the onion is transparent.
  2. Add the salt, garlic powder, paprika and cumin. Heat for 1 minute.
  3. Add the green lentils and vegetable broth. Let boil covered until lentils are cooked.

Lentils and parsnips soup

Categories: Beans and lentils | Tags: , , , , , , , , , | Leave a comment

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