Parsnip + Lentil Soup w/Parmesan + Rosemary Lemon Chili Mojo

• Olive oil
• 4 parsnips (about 12 oz [340 g]), cut into chunks

In a large pot, heat a glug of olive oil over medium heat. Add the parsnips, onion, garlic, and salt and sweat until soft, about 7 minutes.

Add the wine and cook until reduced by half, about 4 minutes. Add the lentils and toast for about 3 minutes.

Add 8 cups [2 L] of water or chicken stock and increase the heat to bring to a boil. Lower to a simmer and cook until the