This recipe is a (partially successful) attempt at recreating a delicious dish that my roommate Maayan once whipped up. What I like about it is it uses ingredients we usually have around in our pantry at any given time, and it’s a tasty way to use up leftover veggies that have seen fresher days. You could add kale if you’re one of those people who feel they need to add kale to everything they eat (I don’t.)
Note: this makes quite a lot of soup, about 6 servings – enough to feed hungry roommates for a few days!
Note #2: this soup would go really well with freshly baked bread; I swear by this no-knead recipe. More on that soon, but for the soup…
2 large onions, chopped
2 cups brown lentils
3 potatoes, chopped into small pieces
2 carrots + 2 parsnips, chopped into demilunes
1.5 tbsp Vegeta
1 tsp allspice
1 tsp cumin
0.5 to 1 tsp chilli powder (I used this Mexican chilli spice mix I got in Montreal)
Ground pepper to taste
(Other potential spices: bay leaf, paprika, red pepper flakes)
0.5 tsp dried parsley
Bit of cilantro
Fry onions until translucent. Add Vegeta and spices, then vegetables and lentils, and enough water to prevent burning. Bring to a boil and cook until all vegetables are done (IME potatoes took the longest to cook- around 50 minutes on our stove). Add parsley, ground pepper and cilantro garnish at the end. Serve with a side of Carnegie newsletter.