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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 it over very low heat in a heavy bottomed pan without any added fat.
Sort and rinse the lentils.
While the bacon or ham is cooking, peel and chop the carrots and the parsnips; then chop the onion.
Use a paper towel to soak up the excess fat from the bacon in the pan, leaving about 1 tablespoon of fat in the pan.
Add the chopped vegetables to the pan, stirring occasionally, and cook for about 5 minutes.
Add the lentils and the liquid, bring to a boil, and then reduce the heat. Cover the pan and simmer until the lentils are soft (30 to 40 minutes). Check the soup occasionally to see if more liquid is needed; the lentils should be covered.
Add the salt and pepper (to taste) and serve.

Note: For a thicker soup, put 2 or 3 cups of the soup into a blender or food processer and purÃ©e, being very careful not to splash the hot soup from the machine during the blending process. Stir this purÃ©e back into the rest of the soup in the pan.

Note: This recipe doubles easily and 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 (to taste)

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