This soup is based on the lentil soup I grew up on. At the start of every winter, my dad, who doesn’t really cook, would announce that it’s time for his and my mom’s lentil soup. So he would go into the kitchen and make a rich and comforting soup that we eagerly waited for. And so, it has become an unofficial tradition to start off every winter with that soup. My parents’ recipe has undergone many changes and improvements throughout the years, and this one is our take on their hearty lentil soup.
When we first started working on this recipe, Andres felt like there was something missing and that the proportions were a bit off. So after discussing this with my mom, we decided to add the parsley root and Andres suggested using half the amount of lentils. The soup came out A-M-A-Z-I-N-G. It’s rich and hearty like the old one, but also has this tomatoey presence and tanginess with bold tones of parsley root.
To make the soup, first saute the diced root vegetables in olive oil and season with the dry spices. When the vegetables soften a bit, add the minced garlic. Once it gets a bit of color, add the canned chopped tomatoes and let it cook for a minute or two. Then, add the rinsed lentils and boiling water. Cook for 50 minutes with a lid on low heat. When it’s done, take out 2 cups of the soup, blend them and add them back into the pot.
We love having this soup with some couscous, croutons or on its own. Let us know down in the comments if you have a memorable soup or soup story.
P.S. the garlic isn’t drawn, we didn’t forget it, you’re imagining things, it’s definitely not photoshopped. It’s fine, I’m fine, we’re fine.
Hearty Lentil Soup
- 300 gr mixed lentils 100 gr each of brown, black and red lentils (300 gr is 10.5 oz)
- 2 small parsley roots
- 1 medium yellow onion
- 1 medium carrot
- 1 small sweet potato
- 1 can chopped tomatoes (400 gr/ 14 oz)
- 2 cloves minced garlic
- 2 tbsp olive oil
- 2½ tsp salt
- 1 pinch black pepper
- 1 tsp sugar
- 2 Liters boiling water (8 cups)
- Set a pot on a medium burner, and add the olive oil.
- Peel & dice your parsley roots and add them to the pot, then set the burner on medium heat.
- Let the parsley root cook on its own for 3-4 minutes.
- Peel & dice the carrot, onion and sweet potato and add them to pot, stir occasionally.
- Season with salt, black pepper and sugar.
- When the onion is tender, add the minced garlic and keep stirring while it gets a bit of color.
- Once the garlic is ready, add the can of chopped tomatoes and let it cook for a minute or two while you stir.
- After rinsing the lentils add them to the pot.
- Add the boiling water and stir. Close the lid and let it cook on low heat for 50 minutes.
- When the soup is ready, blend 2 cups of it until smooth and add them back to the pot.