Lentil Soup

March 5, 2017

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.

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