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.