Lentil Soup With Caraway
Source of Recipe
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1 tablespoon olive oil
2 leeks -- trimmed halved lengthwise thinly
-- sliced and washed thoroughly
3/4 teaspoon ground caraway seed
1/2 teaspoon ground allspice berries
6 cups water -- vegetable broth or chicken broth
1 large sweet potato -- peeled and cut into 1/2"-dice
2 parsnips -- peeled quartered and sliced thin
1/2 pound green or brown lentils -- picked over and rinsed
1 teaspoon salt -- or to taste
1 small bunch spinach -- see Note
3/4 cup chopped fresh parsley
6 radishes -- trimmed halved and thinly sliced
1. Heat oil, in a 5-qt. Dutch oven over medium heat. Add leeks and cook,
stirring, for 10 minutes, or until softened. Add caraway and allspice
and continue to cook, stirring, for 1 minute.
2. Stir in the water or broth, sweet potato, parsnips and lentils and
bring to a boil. Reduce heat and simmer, stirring, for 20 minutes, or
until the vegetables and lentils are tender. Season with salt and pepper.
3. Meanwhile, combine the radishes and 1/4 cup parsley in a small bowl.
4. Remove Dutch oven from heat. Stir in spinach and remaining parsley.
5. Serve soup in bowls garnished with the radish mixture.
4 - 6 servings
NOTE: 1 small bunch spinach, stems discarded leaves thoroughly washed spun
dry and coarsely chopped.
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