Simple Lentil and Parsnip Soup

Ingredients

• Lentils

  raw

  1 cup or 192g

• Parsnips

  raw

  2 parsnip or 200g

• Vegetable broth

  from bouillon, low-sodium

  4 cup or 960g

• Oregano

  dried

  1 tsp, leaves or 1g

• Garlic powder

  ¼ tsp or 0.8g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

Directions

1. Rinse and drain the lentils; peel and dice the parsnips into bite-size pieces.
2. In a large pot, combine the vegetable broth, diced parsnips, and lentils. Bring to a boil over medium-high heat.
3. Reduce to a gentle simmer, then stir in the dried oregano, garlic powder, salt, and pepper.
4. Simmer uncovered, stirring occasionally, until the lentils and parsnips are tender, about 20 minutes.
5. Adjust seasoning to taste, then ladle into bowls and serve warm.