This soup can be prepared either of two ways along with a fat free, no oil option. One is in a slow cooker and the other on the stove which is how I prepared it.
Slow Cooker method:
Saute onions, garlic, carrots and parsnips with olive oil until onions are translucent, about 4 minutes. Place sauteed vegetables in slow cooker and add the remaining ingredients. Slow cook on low for 8 hours. Remove bay leafs and using a submersion blender, blend until desired consistency…blending more for creamy and less for chunky. Taste for seasoning.
Stove top method:
In large pot or stock pot, heat olive oil and saute onions, garlic, carrots and parsnips until onions are translucent, about 4 minutes. Add remaining ingredients, bring to a boil, reduce heat, cover and simmer for 1 hour, stirring occasionally. Remove bay leafs and using a submersion blender, blend until desired consistency…blending more for creamy and less for chunky. Taste for seasoning.
Oil Free, Fat Free Method:
If you don’t want to saute, just add your lentils, vegetables, spices and liquids in the crock pot and turn on low, cook for 8 hours. If using stove top method, place all ingredients in pot, bring to boil and simmer for an hour.
Serve with whole grain or artisan bread. I just paired mine with some good seeded bread I had on hand and added some diced raw carrots on top which gave a nice freshness and crunch to the soup. Crumbled Coconut Bacon is also a nice topping.
Serves 4 – 6
This soup pictured here is what the consistency looks like the next day. Your soup right after cooking will be slightly thinner but still delicious! You could start with 5 cups of water if you’d like it really thick from the start, adding water as needed. Even the next day, I added a bit more more water as it was really thick after being in the refrigerator.
If you don’t have parsnips on hand, dice up a couple red, yukon gold or small russet potatoes. You could also use a couple extra carrots or add 2 stalks of celery instead.