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Lentil Soup with Parsnips, Potatoes, and Black Eyed Peas

I made lentil soup today!  Kind of made it up as I went along, but it turned out well.  I used some of our homemade turkey stock that I have in the freezer.  I’m pretty sure you can’t mess up a soup recipe when it starts with homemade turkey stock… and it smells great (Charlie agrees). I flavored it with garlic and onions, and I put in carrots, because we had them.  I got a parsnip at the farmer’s market and put that in, since I’d never had one before, at least not that I can remember.  We had the black eyed peas in the freezer.  We had bought them fresh a few months ago and froze a pound or two to use later.  The only non-local ingredients were the spices I threw in until Ben and I agreed it tasted good – thyme, oregano, cayenne pepper, salt, and a little extra garlic powder… I guess we really like garlic! I obviously have no idea what I’m doing when it comes to spices, but it turned out good in the end.  And the bread was courtesy of our fabulous bread machine.

Lentil Soup
Homemade Lentil Soup

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