Lentil Parsnip And Fennel Soup
Nothing in the wintertime warms me up quite like a bowl of comforting soup. Honestly, cuddling up with a bowl of soup, some hot tea, and flipping through seed catalogs is my idea of an awesome evening. Do I sound like I’m 85 years-old? I’m okay with that.
Taylor and I are lucky enough to still be eating some leftover parsnips from our 2013 season. They’ve stored really well and I’ve been loving them in soups, stir fries, and even as a substitute for mashed potatoes (just boil them, add a splash of coconut milk, mash them and sprinkle with rosemary, salt and pepper.)
This crazy looking root vegetable also pairs extremely well with fennel, star anise, and lentils. Honestly, this recipe has everything going for it. Not only is it delicious, but it is full of superfood nutrition and will keep you full for hours. I can’t get enough!
I’ve made a similar soup in the past and fell in love with the combination of fennel and star anise. However, the addition of parsnips takes this soup to a whole new level. This soup is simple but it has amazing flavor with so few ingredients. Give it a whirl and let me know how you like it. Cheers to comfort food!
Lentil Parsnip and Fennel Soup
Prep Time: 10 minutes Cook Time: 1 hour Serves: 4-6
- 1 cup french green lentils, rinsed and picked over
- 2 TBS olive oil
- 1 large yellow onion, diced
- 3-4 large parsnips, cut into 1/4 inch chunks
- 1 large fennel bulb, finely chopped (reserve fonds for garnish)
- 2 1/2 TBS fresh minced ginger
- 1 whole star anise
- 1/4 tsp crushed red pepper flakes
- 6 cups water
- Salt and Pepper to taste
- In a medium sauce pan combine the lentils, star anise, and water. Bring to a boil and reduce heat to a simmer. Simmer until lentils are tender. About 30 minutes.
- Heat a large stock pot over medium heat. Add the olive oil. Once oil is heated through add the ginger, onion, parsnips and fennel. Cook until veggies are tender. About 5-8 minutes. Stirring often.
- Remove the star anise from the lentils. Carefully pour the lentils and broth into the stock pot with the parsnips and fennel. Season with salt and pepper. Let soup simmer for about 25 minutes allowing all the flavors to blend together. If soup is too thick add a little more water.
- Season soup with crushed red pepper flakes and top with minced fennel fonds. Taste test and add more salt and pepper if necessary.
- Serve with crusty bread and enjoy!
NotesUse this recipe as a guide. Adjust measurements and ingredients as necessary. Always taste test as you go.