1 medium sweet onion, diced into 1/2" cubes
3 tablespoons olive oil
2 teaspoons sea salt
1 teaspoon coarse black pepper
1 large clove garlic, minced
2 large parsnips, peeled & diced into 1" cubes
2 medium turnips, peeled & diced into 1" cubes
1 large apple, peeled & diced into 1" cubes (pie varieties work best)
1 large crown broccoli, cut into bite-sized pieces
1 cup vegetable broth
1 bouillon cube
6 cups water
2 cups green lentils
2 teaspoons oregano
1 teaspoon thyme
1/2 teaspoon turmeric
3/4 cup nondairy milk
2 tablespoons margarine
vegan sour cream (optional)
ciabatta loaf or rolls (optional)
1. Sauté onion over medium heat with olive oil in a large stockpot. When the onions begin to turn translucent, add the salt, pepper and garlic. Sauté for another 2 minutes. Add the parsnips, turnips and apple. Stir ingredients together in oil and sauté for another minute until evenly coated. Add the broccoli, broth, bouillon, water, lentils, oregano, thyme, and turmeric. Stir together and bring to a boil over medium-high heat. Reduce heat and simmer covered for 10 minutes.
2. Add the milk and margarine and simmer for another 5 minutes, stirring occasionally.
3. Remove the lid and simmer for another 10 minutes, stirring occasionally. Vegetables and lentils should be firm, but not crunchy.
4. Remove from heat and allow to sit for 10 minutes. Best served with a dollop of vegan sour cream and hank of ciabatta.
Source of recipe: I wrote this recipe.