(by Valerie Monroe)
1 medium onion 6 stalks celery 1 peeled parsnip bag of mini carrots 2 T. chopped fresh dill 16 oz. bag green lentils salt and pepper to taste
1 qt. chicken stock
Coarsely cut onion, celery, parsnip, and carrots. Put in a large pot with dill, lentils, salt, and pepper.
Add chicken stock and additional water to cover all ingredients.
Bring to a boil and simmer for about an hour and a half.
(Read The Safety of Soup, the story that accompanies this recipe.)