1/2 can (8 oz) condensed tomato soup
1/4 c red lentil
1 tsp onion powder
1/2 tsp garlic powder
Place the soup in a sauce pan. Add ½ soup can of water to the soup. Grate the carrot and parsnip into the soup mixture. Add the red lentil. Sprinkle in the onion and garlic powder.
Place the sauce pan over medium heat. Bring to a quick boil. Once boiling place the heat on low and continue cooking 10 minutes.
Pour into a warmed thermos for use as part of your lunch.Serves 1There are many variations to this soup. Try grated zucchini. Add rice or cooked pasta to the mix. Use canned beans instead of lentils. If you use lentils be sure they are red not green lentils. Green lentils take awhile to cook down.