Green Lentil Soup

  • 1 large onion; diced
  • 2 large carrots; small dice
  • 3 stalks celery; diced
  • 3 medium parsnips; small dice
  • 2 tbsp. vegetable oil
  • 3 cloves fresh garlic; minced
  • 1 tsp. thyme
  • 1 ½ tsp. oregano
  • 2 cups green lentils
  • 1 quart homemade vegetable stock
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper

In a large stock pot, sweat onions, carrots, celery, and parsnips in oil until tender. Add garlic and herbs and cook until fragrant. Add lentils to toast slightly and stir to coat in oil. Add stock and simmer covered until lentils are tender. Remove about 1/3 of the soup and puree until smooth. Return it to the pot and season with salt and pepper. Taste and adjust seasoning if needed.