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For a lively variation, stir in a tiny dollop of chili paste or hot pepper sauce and/or sprinkle each portion with a handful of chopped fresh cilantro or flat-leaf parsley.
- In medium saucepan, combine lentils, bay leaf and 4 cups cold water. Cover partially and bring to a boil over high heat. Mix well, reduce heat to low and simmer until lentils are tender, about 12 minutes.
- Remove bay leaf and stir in 1/2 teaspoon salt. Puree lentil mixture with an immersion blender or in a blender until smooth. Set aside.
- While lentils are cooking, in large pot, heat oil over medium-low heat. Add onions and cook, stirring occasionally, until softened, about 8 minutes. Add garlic, ginger, cumin and coriander and cook, stirring, 3 minutes. Stir in parsnips, carrots, salt to taste and 1 1/2 cups water. Increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until vegetables are tender, about 10 to 12 minutes.
- Stir spinach and lemon juice into vegetable mixture. Cover and cook until spinach is just wilted, about 2 minutes. Stir in reserved lentil puree and cayenne and warm through. Taste and season with salt and cayenne. Serve hot.
- Serving Size 4 servings
- Calories 299
- Carbohydrate Content 52 g
- Cholesterol Content 0 mg
- Fat Content 4 g
- Fiber Content 13 g
- Protein Content 17 g
- Saturated Fat Content 1 g
- Sodium Content 338 mg
- Sugar Content 0 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g