French Lentil and Potato Stew

1 tablespoon ghee or butter
1 onion, chopped
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon freshly grated gingerroot
¼ teaspoon cayenne
¼ teaspoon cinnamon
1 teaspoon turmeric
1/8 teaspoon black pepper
¼ teaspoon allspice
2 red potatoes, cut in cubes
1 parsnip, chopped
1 stalk celery, diced
1 carrot, chopped
1 cup French green lentils
4 cups water
1 teaspoon sea salt

Melt ghee or butter in a large soup pot over medium heat. Add onion and sauté until soft, about 5 minutes. Add all spices and sauté a few more minutes. Add potatoes, parsnip, celery, carrot, lentils and water. Bring soup to a boil. Reduce heat and simmer, covered, for 50-60 minutes. Stir in salt.

Ghee is clarified butter where the milk solids have been lightly browned before being separated from the butterfat.  It retains its buttery flavor but does not scorch like butter does at higher temperatures.

French lentils hold their shape and don’t turn mushy like brown lentils do.