Curried Red Lentil Soup

Cut onions, parsnip and/or turnip, carrots celery and potato into small pieces, about ¼ - ½ inch. Mince garlic.

Heat oil in large pot over medium heat. Add vegetables sauté until they begin to soften and lightly caramelize.

While vegetables are cooking zest the lemon with a zester or fine greater. Set zest aside in a small bowl. In a separate bowl squeeze the juice of the lemon and set aside.

Add ginger root, cumin, coriander, cinnamon, and lemon zest to the pot. Stir until evenly combined. You should be able to smell the spices cooking in the oil.

Add tomatoes, vegetable stock or water, and lentils; bring to boil. Reduce heat to medium–low, cover, and simmer. (if not enough liquid add additional water). Cook until tomatoes and lentils have broken down and soup has come to a smooth consistency.

Season with salt, black pepper additional spices, and lemon juice to taste.

Garnish with chopped parsley