Tag: lentils

Laurie Marshall: Lentil Soup with Sweet Potatoes and Parsnips

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My sister has a husband who is willing to try almost any kind of food – lucky her! Or, maybe it’s lucky him, since she is one of the best cooks I know. She is not afraid to experiment, loves to create her own recipes, and she makes bread from scratch too. I’m a little jealous of her kitchen skillz. Or, more accurately, the time and inclination she has to spend in the kitchen. Feel free to join me in directing some long-distance envious thoughts to the Pacific Northwest…

When she does make amazing food, she usually sends me a text with a picture of said food, and I always vow to pull out a notebook and start creating meal plans and utilizing the dozen or so cookbooks collecting dust in my kitchen. And I do that once, maybe twice, before falling back into the same old rut.

But once in a while I throw some things together in a crock pot that are deserving of accolades and the recording of the process and ingredients. This recipe is a result of one of those times. Don’t let the color throw you off, this concoction is savory and delicious and freezes brilliantly, making it a great make-ahead option.

On top of this soup being delicious, it is super simple and inexpensive to make. So, let’s get to the serious business. And feel free to share photos on social media when you make it yourself – you deserve to be on the receiving end of envious thoughts just as much as my sister.

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Creamy Lentil Soup with Sweet Potatoes and Parsnips
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Ingredients
  1. 1 ½ cups yellow lentils
  2. 2 cups diced sweet potato
  3. ½ cup diced parsnips
  4. 1 clove garlic, riced or smashed and finely chopped
  5. 1 teaspoon salt
  6. 1 teaspoon curry powder
  7. ¼ teaspoon paprika
  8. ¼ teaspoon pepper
  9. ½ teaspoon allspice
  10. 2 cups vegetable broth (chicken broth can be substituted, if desired)
Instructions
  1. Soak the lentils as directed on the package, preparing for cooking. (I used yellow lentils, but any color is fine.)
  2. Drain the lentils and put them into a slow cooker with all of the remaining ingredients.
  3. Cook on your slow cooker’s low setting for six to eight hours, until lentils and other veggies are soft and mashable.
  4. Ladle soup into a blender or food processor and puree until smooth – it should only take a few seconds. Be sure to put the lid on the blender, even if it’s making a weird noise. Trust me on this. Depending on the size of your blender, you might have to do this step in a couple of batches.
  5. Serve your soup in a lovely handmade or vintage bowl, sprinkle with a little Parmesan cheese, and enjoy it with some crusty bread.
  6. If you prefer your vegetables with a little more protein, add some sausage to the mix, but it is thick and savory enough to satisfy most folks without.
Arkansas Women Bloggers https://arkansaswomenbloggers.com/
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Enjoy!

lauriemarshall

 

In addition to her love for a perfectly turned phrase, Laurie Marshall has a passion for reusing and repurposing, and may get a little too excited about power tools and the wall of paint chips at her local home improvement store. She graduated from the BA program in Creative Writing at the University of Arkansas in 2007 at the ripe old age of 39, and after spending six years working at a desk job (that she loved!), she took the leap and began her freelancing career. Her work has been published on VisitRogersArkansas.comTasteArkansas.comNWAMedia.com, and in AY Magazine and Do South, among others. @LaurieMMarshall 

Laurie lives in Northwest Arkansas where her mother was a majorette in the high school band and her grandmother inspired her love for homemade and handmade. She is spoiled by the availability of locally-grown foods in her community. Being the decision-maker for dinner every night wears her out, but, thanks to Food Network, she still enjoys experimenting with new flavors and concoctions. She prides herself on the fact that no one has gotten ill after eating her food.