Parsnip + lentil soup w/parmesan + rosemary lemon chili mojo from Grist: A Practical Guide to Cooking Grains, Beans, Seeds, and Legumes (page 181) by Abra Berens

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Notes about this recipe

  • sharon_p42nrc on April 06, 2026

    Wait for it… wait for it… I was worried about this, then when the mojo and Parmesan were added at the end- what a difference! Delicious! I wanted to have this as our meal and felt it needed to be heartier for that. I added some leftover basmati rice cooked in olive oil with onion, garlic, and celery to rewarm and added that into the soup, and also chopped half a head of escarole, covered and cooked until done. Added a nice color as well. Awesome!

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