Parsnip Red Lentil Soup
3 parsnips, peeled and sliced
1 yellow onion, diced
3 cups red lentils, green lentils, or split peas, rinsed
5 cups vegetable broth, I used 1 package of Imagine No-Chicken broth (vegan/gluten free)
5 cups water
1 bay leaf
1 can crushed tomatoes
1 tablespoon olive oil
1. Start with a large stock pot and heat the olive oil over medium heat. Add the diced onion and parsnips and cook until soft and starting to brown, about 10 minutes.
2. Add broth, water, lentils/peas, and bay leaf. Simmer until cooked thoroughly, about 35 minutes.
3. Add in the can of crushed tomatoes, then cook an extra 5-10 minutes.
4. Add salt and pepper to taste.