Time: 1 hour 15 minutes
2 1/2 pounds parsnips, peeled and in chunks
1 onion, peeled and quartered
1 clove garlic, peeled
1/4 cup olive oil (not extra virgin)
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
1/4 teaspoon ground cinnamon
2 cups red lentils
Grated zest and juice of 1 lemon
2 tablespoons sea salt or 1 tablespoon table salt, or to taste.
In a food processor, chop parsnips, onion and garlic together until reduced to consistency of grated cheese.
Place a large soup pot over medium-low heat, and warm olive oil. Stir in cumin, coriander, turmeric and cinnamon. Add parsnip mixture, and stir well until coated.
Add lentils, lemon zest and juice and 3 quarts water. Bring to a boil, then simmer until lentils are soft and mixture is thick, about 1 hour. Season with salt. Add more water to adjust thickness of soup to taste; soup will thicken on standing. Serve hot.
Yield: 14 cups (8 servings).
via New York Times.