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Lentil Soup

(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.)

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