Turmeric, Lentil and Vegetable Soup
Ingredients
- 3 tbsp olive oil
- 1 leek
- 4 carrots
- 1 parsnip
- 1 celery (including leaves)
- 2 cups red lentils
- salt and pepper
- 6 cups vegetable stock
- 1.5 tbsp ground turmeric
Instructions
- In a saucepan add olive oil and 1 diced leek. Once golden brown add 4 diced carrots, 1 diced celery (including leaves), 1 diced parsnip and let it cook for 10-15 minutes. Stiring intermittently.
- Add 2 cups of red lentils, a pinch of salt and pepper, 1-2 tablespoons of ground turmeric and 6 cups of vegetable stock (or water).
- Let it cook for an hour to an half and a half on a low heat.