Leigh Mae's Lentil Parsnip Soup

Ingredients:

• 1 c red lentils soaked in 1 Tbsp of lemon juice overnight
• 1 medium onion, chopped
• 3 medium parsnips, sliced
• 3 medium carrots, sliced
• 3 cups apple cider
• 1 cup water / veggie broth
• 1 small head of garlic (3 largish cloves)
• To taste:
• cilantro leaves
• salt
• pepper
• ginger
• curry powder
• Extra: 1 cup or more of water

Steps:

1. Soak lentils overnight with lemon.  rinse.
1. This is to reduce the phytic acid in the lentils.  You can also sprout them for added nutritional benefit. 
2. Caramelize onions
3. Add parsnips
4. Add carrots
5. Add cider
6. Add lentils and garlic
7. Add water or broth
8. Bring to a boil
9. Let simmer until all vegetables are tender
10. As needed, add water or cider if needed to over the vegetables.  I added a bit more water and cider. 
11. Add salt, pepper, ginger
12. Blend with a hand blender or in food processor or blender
13. Add extra liquid if needed to thin out to texture you want
14. Serve with Cilantro

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