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Parsnip, Carrot and Lentil Soup

Jacqueline Meldrum
  • minutes
  • Serves 6 to 8

INGREDIENTS

2

Carrot

1

Coriander, dried

1

Garlic

1

Onion

2

Parsnip

1

Red lentils

1

Vegetable stock

1

Salt and pepper

1

Olive oil

1

Cumin