Curried Lentil Soup

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
296
FAT
30%
CHOL
11%
SOD
74%

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Ingredients for 4 servings

1 small parsnip, peeled and cut into large chunks

2 tsp. curry powder

1 cup brown lentils, picked over and rinsed

1 piece (1/3 inch long) peeled fresh ginger

1 qt. homemade or lowsalt canned chicken or vegetable broth

1/4 tsp. kosher salt; more as needed

1 small carrot, peeled and cut into large chunks

1 large shallot, cut in half

3 Tbs. unsalted butter

1 large clove garlic

1/2 small bulb fennel, cored and cut into large chunks, or 1 small rib celery, cut into large chunks

1/4 tsp. freshly ground black pepper; more as needed

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