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.