tablespoon rapeseed/olive oil
6 fenugreek seeds
1 onion (chopped)
3 carrots (roughly chopped)
3 large parsnips (roughly chopped)
½ turnip (roughly chopped)
2 potatoes peeled/scrubbed & chopped
1 cup red lentils, washed
2.5 – 3 litres hot stock or water
salt & pepper to taste
fresh parsley to serve
Soften the onion with the oil and fenugreek in a large heavy based soup pot (or use a pressure cooker).
Add the chopped vegetables and allow to mellow on a low heat for 5 minutes while you stir occasionally.
Add the hot stock or water, salt & pepper and lentils.
Cook until the lentils are cooked and vegetables tender. Add more hot water/stock as required.
Serve and eat half today.
Then of the remaining you can either freeze as it is i.e. chunky vegetable soup, or blend whilst still warm – the blended soup will have a stronger parsnip flavour – and freeze in plastic bags. When re-heating from frozen, allow to defrost and as you reheat add a little hot water or stock to thin it down.