How to make it

  • Heat a splash of water in a 6-quart pot over medium heat.
  • Add onion and garlic. Cover, and cook 5 minutes to soften.
  • Add carrots, parsnip, celery root, lentils, stock, soy sauce and pepper.
  • Reduce heat to low.
  • Cover, and cook, stirring from time to time, until lentils and vegetables are tender, 1 to 1 ½ hours.
  • Stir in the baby spinach and cook 2-3 minutes, until just wilted, and serve.

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  • jo_jo_ba 10 years ago
    Amount Per Serving
    Calories: 316.3
    Total Fat: 1.2 g
    Cholesterol: 0.0 mg
    Sodium: 1,273.7 mg
    Total Carbs: 59.2 g
    Dietary Fiber: 22.9 g
    Protein: 18.3 g
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