Parsnip & Pear Soup with Split Red Lentils –

Parsnip & Pear Soup with Split Red Lentils

  By lentilsorg    

September 2, 2015

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  • Prep: 10 Minutes
  • Cook: 30 Minutes
  • 10 Minutes

    30 Minutes

    40 Minutes

  • Yields: 8


  1. HEAT a medium pot over medium heat and sauté white onion in canola oil until golden. Add celery and cook for another 2 minutes. Add parsnips and nutmeg and sauté for 3 minutes, stirring. Add pears and cook for another 3 minutes.
  2. ADD stock and stir in lentils and honey. Bring to a simmer, cover with a lid and cook for 25 minutes, stirring occasionally.
  3. WHEN parsnips are soft, reserve 2 cups (500 mL) cooking liquid. Transfer some of soup contents into a blender and puree until smooth, adding some of cooking liquid back in as needed (most if not all will be used). An immersion blender can easily be used instead of a blender.
  4. PORTION into bowls, drizzle a touch of olive oil on top and sprinkle with nutmeg. Serve immediately.


2 Tbsp (30 mL) canola oil

1½ cups (375 mL) small diced white onion

½ cup (125 mL) small diced celery

3 cups (750 mL) small peeled and diced parsnip

¼ tsp (1 mL) nutmeg (plus extra for garnish)

3 whole ripe pears, peeled, cored & chopped

6 cups (1.5 L) vegetable or chicken stock

1 cup (250 mL) split red lentils

1 Tbsp (15 mL) honey

½ tsp (2 mL) salt

½ tsp (2 mL) ground black pepper

drizzle olive oil (optional)


Nutrition Facts

Serving Size1 1/2 cups (375 mL)
Sodium260 mg
Potassium565 mg
Protein8 g
Cholesterol0 mg
Sugar16 g
Total Fat5 g
Saturated Fat0 g
Total Carbohydrates44 g
Dietary Fiber10 g