Lentil, Parsnip & Kale Soup

Ingredients:

1 lb brown lentils
6-7 cups chicken stock
3 parsnips, peeled and diced
1 onion, chopped
3 ribs of celery, chopped
1 cup kale, chopped
extra virgin olive oil
herbs and spices

Directions:

1. In a large soup pot, saute the onion and celery in olive oil for about 5 minutes on medium heat. Add the chopped parsnips and keep cooking together for another 5-8 minutes.

2. Add the lentils, kale, chicken stock to the pot. Increase the heat to medium-high. Add preferred herbs and spices such as bay leaves, cumin, chili powder, thyme, salt and pepper.

3. Cook for about 1 hour, adding extra chicken stock if necessary. Season again if necessary. Enjoy!