Carrot, Brown Lentils and Parsnip Minestrone
Italian-inspired · minestrone · Revision 2
Generated by RecipeMirror and not kitchen-tested. Treat the times as a starting point, make sure food is properly cooked, and check labels for allergens.
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- Servings
- 4
- Prep minutes
- 15
- Cook minutes
- 37
- Total minutes
- 52
Ingredients (11)
- 440 g carrot, peeled, cut into 1.5–2 cm pieces
- 250 g parsnip, peeled, cut into 1.5–2 cm pieces
- 320 g cooked brown lentils, drained
- 110 g onion, peeled and finely diced
- 24 ml olive oil
- 5 g dried oregano
- 15 g fresh basil, chopped
- 24 ml lemon juice
- 4 g salt, adjust after tasting
- 850 ml low-salt vegetable stock
- 140 g dried small pasta
Equipment
- knife
- chopping board
- large saucepan
- ladle
Method
1. Prepare
Prepare the carrot and parsnip as listed, and drain the cooked brown lentils. Measure everything else.
Guide timing: 12 minutes
2. Soften
Heat the olive oil in a large saucepan over medium heat. Cook the onion, carrot, parsnip and dried oregano for 7–9 minutes, stirring. Add a splash of the low-salt vegetable stock if the spice starts to catch.
Guide timing: 9 minutes
3. Simmer
Add the low-salt vegetable stock and cooked brown lentils. Simmer gently for 15 minutes, until the largest pieces are nearly tender.
Guide timing: 15 minutes
4. Add the pasta
Stir in the dried small pasta and simmer for 8–12 minutes, until the pasta is cooked through and the vegetables are tender.
Guide timing: 12 minutes
5. Finish and serve
Turn off the heat. Stir in the lemon juice and fresh basil, add the salt a little at a time, taste and serve piping hot.
Guide timing: 1 minutes
Handling notes from this guide
- Wash produce and use clean utensils. Check packaged ingredients for allergens. Use only fully cooked or commercially canned pulses; never substitute raw dried beans. Refrigerate leftovers promptly at 5°C or colder and reheat until piping hot.