Parsnip & Pear Soup with Split Red Lentils

Directions

1. HEAT a medium pot over medium heat and sauté white onion in canola oil until golden. Add celery and cook for another 2 minutes. Add parsnips and nutmeg and sauté for 3 minutes, stirring. Add pears and cook for another 3 minutes.
2. ADD stock and stir in lentils and honey. Bring to a simmer, cover with a lid and cook for 25 minutes, stirring occasionally.
3. WHEN parsnips are soft, reserve 2 cups (500 mL) cooking liquid. Transfer some of soup contents into a blender and puree until smooth, adding some of cooking liquid back in as needed (most if not all will be used). An immersion blender can easily be used instead of a blender.
4. PORTION into bowls, drizzle a touch of olive oil on top and sprinkle with nutmeg. Serve immediately.