Root Vegetables with Lentils Soup

Root Vegetables with Lentils Soup

This is one of the best soups that is healthy and hearty. It is loaded with nutrition and delicious. Fresh herbs and beautiful spices brightens up the flavors of the root veggies and lentils.

5 from 1 vote

Print Pin Add to Collection

Course: Al La Carte, Appetizer, brunch, Dinner, Entree, Gluten-free, Lunch

Cuisine: American, Caribbean, Healthy, Vegan, Vegan Cuisine

Keyword: Best winter soups recipes, healthy soups, Is root vegetables healthy, vegan soups, Vegetables soup, vegetarian soups, What are the health benefits of root vegetables

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 578kcal

Author: Yasmin Jackson

Equipment

5 quart dutch oven or stock pot I use all clad
pot spoon
ladle
assorted sizes prep bowls

Ingredients

2 tablespoons Ghee
1/2 medium onion diced
2 teaspoons fresh thyme leaves
2 teaspoons fresh oregano leaves chopped if needed
1 tablespoon fresh garlic chopped
3/4 teaspoon fennel seeds
3/4 teaspoon cumin seeds
2 bay leaves
1 cup red lentils
1 large sweet potato peeled and quartered
1 medium Parsnip cleaned and cut into 2 inch chunks
1 green plantain peeled and cut into 2 inch chunks
1 medium yuca (cassava) peeled and cut into 2 inch pieces
1 teaspoon salt adjust to your diet and taste
fresh ground black pepper to taste
6 cups vegetable stock (I used a combination of 4 cups chicken and 2 cups vegetable stock)
Optional: 1 habanero or scotch bonnet pepper (do not cut the pepper)
10 ounces baby spinach kale combination I use organic

Get Recipe Ingredients

Instructions

In a stock pot or dutch oven, add the ghee. Use medium heat.
2 tablespoons Ghee
Saute onions until translucent and fragrant. Stir. Cook about 2 to 3 minutes.
1/2 medium onion
Add in the thyme, oregano and garlic. Stir. Cook 30 to 60 seconds until fragrant.
2 teaspoons fresh thyme leaves, 2 teaspoons fresh oregano leaves, 1 tablespoon fresh garlic
Add in fennel and cumin seeds. Stir. Cook 30 to 60 seconds until fragrant.
3/4 teaspoon fennel seeds, 3/4 teaspoon cumin seeds
Add in Bay leaf
2 bay leaves
Add in the lentils, and root vegetables. Season with salt and fresh ground black pepper.
1 cup red lentils, 1 large sweet potato, 1 medium Parsnip, 1 green plantain, 1 medium yuca , 1 teaspoon salt, fresh ground black pepper to taste
Pour in the stock. Adjust salt and pepper if needed. If using hot pepper drop it into the pot whole. Bring to a boil. Reduce heat and simmer and cook until vegetables are fork tender and lentils are melted. About 25 to 30 minutes.
Note: If using the whole hot pepper, be careful not to break the pepper when stirring. If it breaks the soup will be too spicy.
6 cups vegetable stock, Optional: 1 habanero or scotch bonnet pepper
Once the root vegetables have tenderized, add in the spinach/kale. Tuck them into the hot liquid and allow to wilt - about 1 to 2 minutes. Turn off the stove.
10 ounces baby spinach kale combination
Serve and enjoy!

Video

Notes

Video tutorial available for Root Vegetables with Lentils Soup

Nutritional information will vary depending on the actual serving size.

Substitutions: While I find the combination of root vegetables were the perfect taste and texture, you may substitute your favorites as well as your favorite green leafy vegetables.

Nutrition