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In the biblical tale of Esau, our protagonist returns from a vigorous hunting trip so famished that he traded his birthright, property and legacy to his brother Jacob for a bowl of lentil pottage (porridge). Theologians would later use this tale as a metaphor to warn of the dangers of shortsightedness — the immorality of nonchalance. A “mess of pottage” became synonymous with something important whose value was completely lost because of impulsivity. The ultimate cost of failing the proverbial marshmallow test isn’t fewer treats, it’s eternal damnation.

But what if it was a really good bowl of lentils?

That they’re cheap, nutritious, filling and easy to cook already garners major points for Lens culinaris (whose name comes from their shape, which is pretty darn cute). Like the other three legumes of the eight founder crops, lentils are in the pea (Fabaceae) family, first domesticated in the Fertile Crescent and now a staple vegetarian protein of the Indian subcontinent (and for folks observing meat-free days for Lent).

With red lentils, it’s easy to go the classic masoor dal route, but including caramelized parsnips (from Montecucco Farms in Canby, turning 100 this year) brings out an earthy sweetness in the delicate legume. There’s tons of ginger here to chase the chill, plus drizzles of buttermilk and cumin-y tomato oil to add brightness and complexity. It’s almost worth giving up an inheritance. Serves 4-6

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Ingredients

1 pound parsnips, peeled and diced

4 tablespoons butter, divided

Salt and pepper

A few pinches of garam masala

2 tablespoons neutral cooking oil, divided

½ medium onion, minced

3 tablespoons finely minced or grated ginger

3 cloves garlic, minced

1 teaspoon ground turmeric

2 teaspoons ground coriander seed

2 teaspoons ground cumin seed

¼ teaspoon ground fenugreek seed

3 tablespoons tomato paste, divided

2 cups split red lentils

1 quart (4 cups) chicken or vegetable broth (plus a quart of water)

¼ teaspoon whole cumin seeds

Buttermilk or whole milk plain yogurt for serving (optional)

Chopped cilantro for serving

Instructions

1. In a pot of salted water, bring the diced parsnips to a boil and cook until slightly softened, about 4-5 minutes. Drain.
2. Melt 2 tablespoons of the butter in a skillet over medium heat. Add the parsnips and a few pinches of salt, pepper and garam masala and reduce the heat to low. Cook, gently stirring or shaking the pan occasionally to prevent sticking, until the parsnips have gone golden-brown and sticky on the edges, about 15-20 minutes.
3. While the parsnips are cooking, heat a large, heavy-bottomed pot over medium heat. Melt the remaining butter and 1 tablespoon of the oil until sizzling, then add the onion, ginger and garlic and a couple pinches of salt and pepper. Sauté, stirring frequently, until the onion begins to turn a bit translucent (about 5-6 minutes) and then stir in the turmeric, coriander, cumin and fenugreek for a few seconds until they’re fragrant.
4. Push the onion mixture to the side of the pot with your spoon and add 2 tablespoons of the tomato paste. Stir-fry for a minute or so to open up the flavor of the tomato paste and spices, then add the lentils and another few pinches of salt and pepper. Stir until they’re glossy and evenly coated with the spiced tomato-y oil, then stir in the broth plus a quart of water (I use homemade stock so I just refill the container with water and dump that into the soup). Bring to a boil, then cover and reduce the heat to low.
5. Gently simmer, stirring occasionally, until the lentils are as creamy and tender as you prefer — about 30 minutes if you like them semi-intact, or 45 minutes if you prefer a smoother texture. Taste and add seasoning as needed, then sprinkle the caramelized parsnips over the top.
6. In the same pan that you used for the parsnips, heat up the remaining oil over medium heat and stir-fry the remaining tomato paste until the oil turns orange. Push the tomato paste to the side, tipping the pan slightly so the oil pools in the corner, then scoop out the paste and stir it into the lentils.
7. Fry the cumin seeds in that orange oil for a few seconds and then pour the cumin-tomato tadka over the top of the soup. Serve with a drizzle of cool buttermilk (if using) and a sprinkle of chopped cilantro.

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News Source : https://www.opb.org/article/2026/02/27/superabundant-recipe-ginger-lentil-soup-parsnips-vegetarian/