Lentil Soup

1 pound lentils

2 bunches flat leaf parsley (or cilantro)

2 slices fresh ginger

1 onion, chopped

6 cups organic, low sodium vegetable broth

salt and pepper to taste

fresh lemon wedges


Wash the lentils.  Add them, the chopped onion, vegetable stock, and fresh ginger to a stock pot.  Boil and simmer, partially covered, for about 90 minutes.


Remove the ginger.  Blend in a food processor, blender, or use an immersion blender. 


Wash and chop the parsley.  Add the parsley and season to taste. 


Serve with wedges of lemon. 

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