2 qts water
1 cup brown or brown/green lentils
1 or 2 parsnips, sliced in thin circles
1 celery stalk, finely sliced
1 small potato (between 3.5 and 4.5 oz), peeled and cubed
2 T willow run margarine
3-6 cloves garlic, chopped finely
2 whole bay leaves
coriander seed powder (optional)
turmeric powder (optional)
pinch salt (optional)
Soak lentils in 5 cups of warm water for at least 3 hours.
Turn the heat on low under a 4 quart pot add margarine.
Melt the margarine and coat the bottom of the pot with it.
Add garlic, celery, parsnip and mix with margarine, stirring for 3 minutes.
Add potato and stir for another 3 minutes.
Add soaked lentils, all water, bayleaves, optional spices: ginger, coriander, turmeric.
Cover pot and bring to boil.
Cock the lid and simmer until lentils foam (about 30 minutes).
Turn heat off, keep covered but allow to cool 10 minutes.
Turn heat on low and finish cooking until the lentils break apart and start to dissolve (about 15 minutes).
Remove bay leaves, ginger before serving.
Yields 2 quarts. Serves 8.
Okay to make this in a large batch. Good for days. Okay to freeze.