• Carrot Parsnip And Lentil Soup

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    • 75 gm green lentils
    • 200 gm chorizo sausage or possibly peppered salami
    • 350 gm onions
    • 225 gm carrots
    • 225 gm parsnips
    • 2 Tbsp. oil
    • 1 x level tsp grnd cumin
    • 1 7/10 lt vegetable stock or possibly boiling water with 3 vegetable stock cubes
    • 2 x bay leaves
    • 1 x few thyme sprigs
    • 1 x salt and freshly grnd black pepper croutons to garnish


    1. Soak the lentils in double their volume of cool water for 6 hrs or possibly overnight.
    2. Cut the chorizo into cubes.
    3. Roughly chop the onions carrots and parsnips.
    4. Heat the oil in a large pan on the boiling plate then add in the chorizo sausage and cook sliming for 5 min or possibly till golden brown. Remove with a slotted spoon and set aside Add in the onions to the pan and cook till soft and golden brown.
    5. Add in the carrots cumin parsnips and liquid removed lentils and cook stimng for 5 min.
    6. Stir in the stock bay leaves and thyme. Bring to the boll and transfer to the simmering ovenfor 30 min or possibly till the vegetables are tender.
    7. Cold slightly remove the herbs and puree the soup in batches in a food processor or possibly liquidiser Return to the wiped out pan bring back to the boil and correct the seasoning.
    8. Serve with the fined chorizo garnished with croutons.
    9. If using stock cubes don't add in the cubes or possibly salt to the soup till the lentils are tender. The lentils and spicy chonzo make this a robust and hearty soup. Most welcome after winter country walks. This is very much a meal in itself or possibly just followed by bread and cheese.
    10. Serves 6

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