Red lentil soup with parsnip + sweet potato

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It’s time to pull out those pantry essentials! We’re making use of what we have available in our plant-based pantries. A few key ingredients will stretch to make produce last a little longer and create a bit of variety in our diets. Lentils are one of my favorite vegan staples–they come in handy for soups, stews, salads, bowls, just to name a few. Lentils don’t require pre-soaking which makes them easy to cook up in a pinch and they pair well with most produce. I love a nice red lentil, especially when we’re talking red lentil soup (this is one of my favorites y’all!) Plant-based perfection and pretty customizable. Not to mention comforting during a time of unknowns. Having something warm, inexpensive, and homemade can nourish you.

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Red lentils
Red lentil soup with parsnip + sweet potato

We’re making use of root vegetables like sweet potatoes and parsnips that are available in store right now but you may find other produce easier. Look for similarly dense vegetables like potatoes, yams, carrots, broccoli stalk, etc. and get creative with it. An onion, vegetable stock, lentils, and salt will take you far. If you’re not so into spicy omit the serrano pepper and keep it a little cooler. This is your soup, to your liking. Red lentil is forgiving and in a blended soup almost impossible to overcook. Make sure to stir and taste as you go! This is the season for improvisational cooking, we can make magic out of odds and ends.

Stay connected with your community and share this recipe. Accessible eating can help root all of us during uncertain times and we can find comfort in cooking from the same set of instructions. A way to bring us together, apart.

What vegetables are you adding into your red lentil *stone* soup??

Stay hungry,
Hawnuh Lee
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Red lentil soup with parsnip + sweet potato   by

We’re making use of what we have available in our plant-based pantries. Lentils are one of my favorite vegan staples–they come in handy for soups, stews, salads, bowls, just to name a few and don't require pre-soaking!

makes: approx 8 servings | prep time: 10 min | cook time: 15 min | total time: 25 min

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Red lentil soup with parsnip + sweet potato

Ingredients

  • 1 onion (red or yellow)
  • 1 medium sweet potato
  • 1 medium parsnip (or 2 small)
  • 1 serrano pepper (or jalapeno)
  • 3 - 4 cloves garlic
  • 1 cup red lentils
  • 5 cups vegetable stock (or sub water + bouillon)
  • 1 tbsp apple cider vinegar
  • 1/4-1/2 tbsp kosher salt
  • dash of black pepper
  • juice from 1/2 lemon
  • cilantro to garnish (optional)

To-Do's

  1. Chop onion, set aside. Chop sweet potatoes into smaller cubes (keep the peels on), chop parsnips. Add minced serrano pepper and garlic. Rinse and strain lentils, set aside.
  2. Heat 1 tbsp olive oil in a large stock pot. Add onion and cook about 3-4 minutes, or until semi translucent.
  3. Add sweet potato, parsnip, serrano pepper, and garlic. Stir for 1-2 minutes or until fragrant.
  4. Add lentils, vegetable stock, and ¼ tbsp salt. Bring to a boil, turn down to medium heat and let soup cook for 10-12 minutes or until vegetables are tender. Use an immersion blender if you have one or a regular blender to blend about half the soup and stir back in. 
  5. Turn off heat and add apple cider vinegar, remaining salt (to taste), black pepper, and lemon juice. Stir to combine.
  6. Enjoy! Serve with sliced bread or whatever you like. Will last in the fridge about a week and a half and 3-4 months in the freezer.
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