Turmeric, Lentil and Vegetable Soup

Ingredients

• 3 tbsp olive oil
• 1 leek
• 4 carrots
• 1 parsnip
• 1 celery (including leaves)
• 2 cups red lentils
• salt and pepper
• 6 cups vegetable stock
• 1.5 tbsp ground turmeric

Steps

1. In a saucepan add olive oil and 1 diced leek. Once golden brown add 4 diced carrots, 1 diced celery (including leaves), 1 diced parsnip and let it cook for 10-15 minutes. Stiring intermittently.
2. Add 2 cups of red lentils, a pinch of salt and pepper, 1-2 tablespoons of ground turmeric and 6 cups of vegetable stock (or water).
3. Let it cook for an hour to an half and a half on a low heat.