Lentil Soup

This is one of my favorites! Don't let the ingredients scare you away from this. It is filling and can be made in bulk, frozen and taken to work for a filling lunch! It is very healthy. If you are unfamiliar with parsnips this is the perfect recipe to help you fall in love with this root vegetable.

2c. Lentils
18 oz. reduced sodium organic Chicken Broth
6 c. water
2 Parsnips (peeled and diced)
1 Granny Smith Apple (peeled and diced)
1 small potato (peeled and diced)
2 tsp salt
1/2 tsp pepper
1 tsp turmeric

Place lentils, water and broth in large stock pot. Simmer until lentils are cooked and tender. Add diced vegetables and seasonings. Cook until potatoes are cooked through. Remove from heat and cool to room temperature. Using a large food processor take approximately 2 cups of the soup and puree. Add puree to the main stock pot and reheat to a low simmer. (You can use this method for thickening almost any soup to create a "cream like" consistency without the cream.)

Serve Warm. Enjoy.