Hearty lentils paired with savory vegetables are simmered in a flavorful broth and served hot. This comforting Lentil and Vegetable Soup combines the flavors of coriander, cumin, ginger, and allspice perfectly, and is sure to become a staple in your household this winter. It's so easy to make, and you can use any vegetables you have in your kitchen for this versatile dish.
Author: Jacqui @ DishingDelish.com
4mediumYukon gold potatoespeeled and cut into 1-inch size pieces
3mediumparsnipspeeled and chopped
3mediumcarrotspeeled and chopped
3mediummedium leekswashed and chopped (white and light green parts only)
1cupgluten free certified dry lentilsrinsed
2tbspolive oilextra virgin
In a dutch oven heat olive oil and butter over medium heat.
Add onion and garlic and cook until just starting to soften, about 3 minutes.
Add all chopped vegetables (parsnips, carrots, leeks, potatoes, celery) and stir. Cook until vegetables soften, about 5 minutes.
Stir in all spices (bay leaves, salt, pepper, turmeric, cumin, ginger, coriander, allspice, cayenne pepper).
Add lentils and vegetable broth. Cover dutch oven and reduce heat to a simmer.
Cook for about 45 minutes, or until lentils are soft, stirring occasionally.
Lentils can easily be cross contaminated, so make sure you buy lentils specifically labeled gluten free if needed.