I had planned on making this soup last weekend during the blizzard but after all the shoveling I found myself way too exhausted! However, today, was the perfect wintery day to stay in our PJ’s all day and try it out. I found this recipe on another blog, www.buenovida.com, and I made a couple of additions of my own. I stuck to the recipe until there was about 10 minutes left to simmer the soup. I had some leftover tomato sauce in the fridge so I added about a 1/4 cup. It definitely gave it just another little burst of flavor that I think it needed. My favorite part by far though was my addition of the goat cheese stirred in at the end. Anything with goat cheese has my vote! It’s a really simple soup, but filling and delicious!!!!
Lentil Soup with Parsnip & Apple
- 2 Tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 and 1/4 cup parsnips, chooped
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tsp nutmeg
- 1 quart vegetable broth
- 1/4 cup tomato sauce
- 1 and 1/4 cup lentils (I could not find French green lentils)
- 1 cup apple, chopped
- 1 Tbsp fresh thyme
- 2 oz. goat cheese
- In a large pot, heat 2 tablespoons oil over medium high heat. Add onion and garlic, and sauté until golden, about 3 minutes.
- Stir in parsnips, salt, black pepper and nutmeg, and sauté for about 5 minutes longer.
- Add broth, 2 cups of water, tomato sauce, lentils and apples. Bring to a simmer a simmer, then partially cover the pot. Allow soup to simmer 30-35 minutes. Taste, and add salt if necessary.
- Using a blender, puree half of the soup, then add back to the pot (soup should be somewhat chunky). Add fresh thyme leaves and goat cheese and gently reheat until goat cheese blends into the soup.