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Lentil and Parsnip Soup Recipe

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This is an easy and filling soup, similar to bean soup in its nutritional 'virtues', but much quicker to prepare since lentils, unlike dried beans, do not require pre-soaking.

Lentil and Parsnip Soup Recipe (+)

Directions

Chop the bacon or ham into small pieces and cook in the soup pan without added fat over very low heat.
Sort and rinse the lentils. Peel and chop the carrots and the parsnips. Chop the onion.
Use a paper towel to soak up excess fat fron the bacon, leaving about 1 tablespoon in the pan.
Add the chopped vegetables to the bacon, stirring occasionally, and cook for about 5 minutes.
Add the lentils and liquid, bring to a boil and reduce the heat. Cover and simmer until the lentils are soft (30 - 40 minutes). Check occasionally to see if more liquid is needed -the lentils should be covered.
Add salt and pepper to taste and serve.
Tip: For a thicker soup, put 2 or 3 cups of soup into a blender or food processer and purée, being very careful not to splash out hot soup in the process. Stir this purée back into the rest of the soup.
This recipe can easily be doubled. Leftovers freeze well.

Container: Heavy bottomed pan, 3 quart or larger

Prep Time: 15 minutes

Cook Time: 45 minutes

Serving Size: 1 cup

Servings: 4

Enter desired servings:

Ingredients

-		1/2 cup chopped bacon or ham
-		1 onion
-		2 carrots
-		2 parsnips
-		1 cup lentils
-		6 cups water, stock or bouillion
		salt and pepper

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