I was dreaming of lentil soup today. All day. A dear friend had stayed over a couple of nights ago and put the little bug for lentil soup in my ear. And so the bug stayed. And morphed. It started off as a reminder that there was a lone can of lentils in the back of a cupboard. Then it grew to incorporate a brick of coconut cream on the shelf. Then it told me to finish up the chicken broth. Then the little bug said that a steaming bowl of coconut lentil soup would go well with ginger. And then it said, “why not use the celery and parsnips in the fridge?” And so my initial plan to make yummy red Thai curry after work got completely and thoroughly thrown out the window by lentil soup.
Thanks, Arleen. I suppose this is for you (no ‘racist tacos’ hahaha).
2 large servings, or 2-3 moderate sized servings
– 4 small parsnips – sliced into 4 strips
– 1 tsp turmeric
– 1 cap-ful olive oil
– 1 tsp vegetable oil
– 1.5 cups broth* (I used chicken because that’s what I had leftover, but you can substitute for vegetable)
– 1 cup of coconut cream (I used a block and dissolved it with hot water. It was less creamy, but it worked well in providing a subtle flavour)
– 1 cup lentils, cooked
– approx 1 tbsp ginger, grated (I used a 2cm knob of the stuff)
– 3 ribs of celery, chopped into small pieces
– 1 small cooking onion
– 1 tsp minced garlic
– plenty of salt and pepper to taste (I used about 1 tsp each)
*In hindsight, an extra half cup of broth or coconut cream would add to a more soup-like texture. As it was, it was still very smooth, just less liquid-y than I would’ve liked it, but then again, I’m partial to broth based soups.
1. Preheat the oven (toaster oven is fine) to 435F. Mix the turmeric into the olive oil and brush over the parsnips. Roast for 30 minutes.
2. Meanwhile, cut up all your other vegetables. Drip vegetable oil into a pot and heat it up until a wisp of smoke comes up. Brown your diced onion and mix in the ginger and garlic. Be careful not to burn the bottom.
3. If brown bits start to form, turn the heat down and deglaze right away with the broth (otherwise it’ll burn). Add celery and coconut cream. Let simmer until parsnips are ready.
4. Do a taste test. Now’s the time to add the salt and pepper.
5. Reserve a couple pieces of parsnip. Chop up the rest and toss it in. Add the lentils, remove from heat, and stir for a minute or two.
6. Your soup is now ready! But if you feel like puree-ing it, now’s the time to do so. I used a blender and that worked fine since all the ingredients were pretty soft by then.
7. Garnish with the remaining parnsips. Or chomp on them.
Yum! The ginger really adds to flavour profile.