Parsnip Stew

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Watch this cartoon first: and do not attempt to make during Passover, when parsnips become scarce.

Serves: 2

Preparation time:
Cooking time:

Dietary guidance: v v 


1 C Red Lentils, soaked overnight and rinsed (will yield 2 Cups)
1 C Parsnip, peeled and cubed into 1/4 " pieces
2 C Vegetable broth
1/2 C Filtered Water
1/3 C Celery, chopped into 1/4 " pieces
1/4 Lemon
2 T Scallions, chopped
1/2 t Garlic, chopped
1 1/4 t Sea Salt
1/2 t Ground Coriander
1 t Dried Oregano
1 t Dried Tarragon
2 T Extra Virgin Olive Oil
1 C Frozen Peas


First, cover and soak the lentils in filtered water overnight. Strain, rinse and set aside. In a large pot, heat oil over medium high heat. Once oil is hot, but not smoking, add scallions, garlic, celery. Toss frequently. Then add coriander, oregano, salt and parsnips. Allow to cook for one minute, stirring often. Add lentils and stir again, allowing to cook for another minute or two. Finally, add vegetable broth, water and squeeze lemon into pot. Lower flame and cook for 20 minutes until lentils are soft.

Set peas out at room temperature before you begin cooking. One quarter cup per serving is just enough. Pour the really hot stew over frozen peas and let stand for one minute. This willequalize the temperature and keep peas from over cooking. Enjoy.


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