It is funny to see how many people think “soup” when they think fall. Makes sense. After a day in chilly weather, not only are we looking for nourishment, we want warmth and foods that hug us! I would like to thank Megan for sharing her recipe for LENTIL AND ROOT VEGETABLE SOUP and her story of how it became a family favorite. This is a vegetarian soup, but whether your family is vegetarian or not, it is nice to plan one or two meals a week that are meatless. When soups sound as yummy and hardy as this, I’m sure even the die-hard meat eaters will love it! Make sure you visit Megan over at Ducks In A Row. It’s always nice when friends, even new ones, drop in! Remember, if you have a favorite fall recipe you would like to share, email it to us at email@example.com.
I stumbled across this recipe in one of my myriad of cooking magazines (I don’t recall which one) but it has become a fall staple in my family. It features vegetables that are still growing in my garden this time of year and it’s hearty in spite of being meatless.
If it weren’t for this soup I still may not know what a leek or a parsnip look like. Seriously. I had to read the signs in the produce section to find all the ingredients for this soup the first time I made it! I guess because, with the exception of Sunday dinners, the meals of my childhood consisted of easy entrees (we ate a lot of Hamburger Helper) and we didn’t have a garden – I just never learned much about the more obscure vegetables.
Now that I have a family of my own and a garden of my own, I’m thoroughly enjoying using a variety of fresh food to create meals and ensure that my daughter is familiar with ALL the items in the produce section!
LENTIL AND ROOT VEGETABLE SOUP (I’d rate this recipe as easy)
1/3c. parsnip, peeled and chopped
1/3c. potato, peeled and diced
1/4c. green onions, chopped
1/4c. leek, chopped (white part only)
1/4c. carrot, chopped
1/4c. celery, chopped
2t. olive oil
1 can vegetable broth
1c. canned, diced tomatoes
1/3c. dried lentils, rinsed
1/4c. dry red wine or vegetable broth
1t. Worcestershire sauce
1/3c. fresh cilantro, minced
Heat the oil in a dutch oven or large saucepan and saute the parsnip, potato, onions, leek, carrot and celery for 3 minutes.
Add the broth, tomatoes, lentils, wine and Worcestershire and bring to a boil.
Reduce heat, cover, and simmer for 40-55 minutes until lentils are tender.
Just before serving, stir in cilantro..