1 teaspoon fennel seed
1 small onion, diced
1 Tablespoon fresh ginger, minced
1 cup red lentils, sorted and washed
3 cups water
6 medium-large carrots, peeled and diced
3 medium parsnips, peeled and diced
2 medium-small Yukon Gold potatoes, cubed
6 cups water
Chopped parsley to taste
Start the soup by sorting and washing the lentils. If you have Celiac Disease, sorting is important because sometimes packages of uncooked lentils will contain dried up grains. You can also find little stones and other debris, too. So, it's a good idea for everyone. Washing removes excess dust and reduces foaming while cooking, which can boil over onto your stove. Once the lentils are sorted and washed, dice the onion and mince the ginger.
Be careful when blending hot liquids in the blender. I like to cover the lid with a tea towel to protect my hand in case there is any splatter. Blend until smooth.
This soup is lovely and light tasting. The red lentils and potatoes also make it filling and satisfying. Serve with your favourite green and a grain salad or just eat three bowls of it and be happy.
To your health and happiness,
Beans and Rice