Parsnips Lentil Soup Recipe
Ingredients
| Water | 2 Cup (16 tbs) | |
| 6 ounces cooked dried lentils | ||
| 1 canned medium tomato, chopped | ||
| Celery | 1/4 Cup (16 tbs), diced | |
| Carrots | 1/4 Cup (16 tbs), diced | |
| Green pepper | 1/4 Medium, diced | |
| Parsnips | 1 Ounce, diced | |
| 1 packet instant chicken broth and seasoning mix | ||
| Parsley | 1 Teaspoon, chopped | |
| Dill weed | 1/2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In saucepan combine all ingredients and simmer until vegetables are tender.
Add more water to adjust consistency, if desired.
Divide evenly.
Add more water to adjust consistency, if desired.
Divide evenly.
Chef
