Lentil soup with caraway
2 medium, trimmed to white and light-green parts, cleaned, halved lengthwise, and thinly sliced
¾ tsp, crushed
Fat free vegetable broth
6 cup(s), reduced-sodium
Uncooked sweet potato(es)
1 large, peeled and chopped
2 medium, peeled, quartered lengthwise, and thinly sliced
½ pound(s), picked over, rinsed, and drained
¼ tsp, freshly ground
¾ cup(s), flat-leaf, finely chopped
6 medium, thinly sliced
1 bunch(es), small, cleaned, stems discarded, and leaves roughly chopped
- Heat the oil in a Dutch oven over medium heat. Add the leeks and cook, stirring occasionally, until softened, about 10 minutes. Add the caraway seeds and allspice and cook, stirring constantly, until fragrant, about 1 minute. Stir in the broth, potato, parsnips, and lentils; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables and lentils are softened, about 20 minutes. Stir in the salt and pepper.
- Meanwhile, combine 1⁄4 cup of the parsley and the radishes in a small bowl.
- Remove the soup from the heat; stir in the remaining 1⁄2 cup parsley and the spinach. Garnish each serving with the parsley-radish mixture. Yields about 1 1⁄3 cups soup with about 2 tablespoons radish mixture per serving.