10/18/2026
To enjoy, heat oven to 425°F. Toss the carrots, parsnips, sweet potato, and onion with the olive oil and a little salt and pepper. Spread on a sheet pan and roast for about 25–30 minutes, until tender and beginning to caramelize.
Meanwhile, add the ginger, garlic, cumin, turmeric, lentils, and vegetable broth to a large pot. Bring to a boil, reduce to a gentle simmer, and cook for about 15–20 minutes, until the lentils are very soft.
Add the roasted vegetables to the pot and simmer together for another 5 minutes. For a rustic soup, leave it as is; for something creamier, use an immersion blender to partially blend the soup while leaving some vegetables intact. Finish with lemon juice and adjust the seasoning.
If you make this, don't forget to share with us! We'd love to know your thoughts! 🤩
