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Lilmagggie
Lentil soup with parsnip
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Ingredients
Directions
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Chop the onion.
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Finely chop the oregano.
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Melt half of the butter in a soup pan and fry the slices of bacon until crispy.
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Let the slices drain on kitchen paper.
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Fry the onion gently in the shortening glass.
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Stir in the lentils and Italian herbs and fry for another two minutes.
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Then add the broth while stirring.
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Bring everything to the boil while stirring and boil the soup gently for 20 minutes.
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Meanwhile, peel the parsnip with a peeler and slice it into slices.
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Melt the rest of the butter in the frying pan and pour the pieces of parsnip with oregano and lemon juice through.
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Sprinkle some water over and smother the parsnip covered in a gentle 6 to 8 minutes.
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Purée the lentil soup with a hand blender and season to taste with out and freshly ground pepper.
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Serve with the pieces of parsnip and the slices of bacon in the middle.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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