Vegetable Lentil Soup by Fork in the Kitchen

– 3 tbsp butter (or olive oil for vegan)
– 1 large parsnip (~1 cup), diced
– 2 medium carrots (~1 cup), diced
– 1 small onion, diced
– 2 celery stalks, diced
– 5 garlic cloves, chopped
– 1 teaspoon kosher salt, more to taste
– 3/4 teaspoon cumin
– 1/4 teaspoon paprika
– 1/8 teaspoon white pepper
– ~1/2 teaspoon black pepper, or to taste
– Dash of Red Pepper Flakes (optional)
– 3/4 cup green lentils
– 3 1/2 cups vegetable broth
– 1 1/2 cups chopped kale, ribs removed
– 1/2 lemon, juiced
– 1/2 cup walnuts, chopped
– Parsley, chopped to garnish

Prep Time: 5 min
Cook Time: 15 min
Total Time: 20 min