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.