1 cup red split lentils
2 1/2 cups vegetable broth
1 cup boiling water
1/2 tsp celery seeds
1 tsp ground coriander
1 1/2 tsp curry powder
1 tsp turmeric
spicy oil (topping)
crumbled feta (topping)
sea salt and freshly ground black pepper
Peel the turnip and roughly chop it into cubes. Mince the onion.
Heat some olive oil in a large pot. Add the onion and parsnip cubes and let everything soften and color for a few minutes. Add all the spices, stir, and let that get fragrant for a few more minutes.
Add the dried lentils and the broth. Bring to a simmer, cover, and let it cook for about 8-10 minutes. When the veggies are cooked through and the broth has reduced, add the water and blend it all together using an immersion blender. Adjust the seasoning.
Serve alongside a freshly toasted slice of sourdough, and topped with crumbled feta, some more black pepper, and a light drizzle of spicy oil. Enjoy!
Recipe Source: The above recipe is based on materials found on stovetopstory.com. The original recipe was written by the blogger. Note: Materials may be edited for content and length.