Books & Spoons Recipe for ROOT VEGETABLE LENTIL SOUP

Autumn is - and always has been - such an energetic time of the year for me. I love the change of colors in nature, the cooler temperatures, the darker evening, candles, tea, baking (that is made possible because the oven on does not make your home into an inferno), soups, casseroles, and slow-cooking... What's not to love?! 

Today's recipe for the lovely soup is one of those things that it gets better the longer you cook it. It might not look much, but the taste is going to be so layered and delish that the looks are not important. So set it to go in the morning, and with very little effort you have a great meal waiting for you when you are ready to enjoy it. 

I started it with a bunch of spring onions finely chopped, a cup of shredded carrots, and a cup of shredded cabbage. For that, I added a cup of red lentils, one small chopped parsnip, and one small rutabaga cut in medium cubes. And I let it cook in a liter of vegetable broth for a couple of hours. The cabbage, the lentils, most of the carrots they all integrate into the soup, giving it thickness, and such a great taste. I served this with some country bread from the bakery down the street, and it was just the combination that made it perfect! 

What a great way to kick off the autumn cooking! I hope you enjoy this vegetarian lentil soup! Till next time
~ Cheers!

ROOT VEGETABLE LENTIL SOUP

• A bunch of spring onions finely chopped 
• A cup of shredded carrots
• A cup of shredded cabbage.
• A cup of red lentils
• 1 small chopped parsnip
• 1 small rutabaga cut in medium cubes (about 1 cup)
• 1 liter / quart of vegetable broth 

1. Set the prepared ingredients into a soup pot and let them slow cook until the vegetables are tender or until you are ready to eat (I let it cook for two hours)
2. Adjust the liquid if necessary.
3. Serve with artisan bread with chopped parsley as a garnish