Image credit to: Joshua Graveline for Boston Organics
Ingredients
Recipe
1. Melt butter in saucepan, add chopped onions, and cook until soft and translucent. Add chopped carrots, turnip and lentils and stir well into onions. Pour in stock.
2. Half cover the pan with lid, and simmer gently for 35-40 minutes. Halfway through simmering, add chopped garlic. Take pan off heat and cool slightly, then process in blender. For a chunkier version use an immersion blender.
3. Pour smooth soup into a clean saucepan and reheat. Season to taste with salt and pepper. Just before serving, stir parsley into soup
Adapted from Melissa's Soups & Stews
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