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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.
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
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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

lentil and parsnip soup Quick Tags

  American   Chili Soups and Stew   Cook Range   Dinner   Easy   Gluten Free   Low Cholesterol   Lunch
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