Lunch ~ Red Lentil & Parsnip Soup

Red lentils may be small but are packed with nutrients. When cooked with parsnip to make a soup, the combination provides a fiber-filled meal that is said to reduce cholesterol.

Lunch: Red lentil soup with parsnip, carrots, and scallions.

Red Lentil & Parsnip Soup
1 tbsp olive oil
1 large Vidalia onion, chopped
1 clove garlic, finely minced
 3 c water
1 c red lentils, washed
2 c parsnip, chopped
2 c carrots, chopped
1 tsp fresh thyme
1 tsp turmeric
1/2 tsp sea salt
pinch black pepper
2 tbsp scallion, chopped

Add oil to warm pot. Add onion and garlic and cook over light low flame until lightly browned. Add water, lentils, 1 1/2 c parsnip and 1 1/2 c carrots, thyme, turmeric, sea salt and pepper . Cover and cook medium heat for 20 minutes. Put into blender and blend until smooth. Return to pot. Add remaining parsnip and carrots. Cook for additional 10 minutes. Serve with fresh chopped scallions.

Red lentils