Hearty Lentil Soup

Delicious and easy! Who knew parsnips were edible.

2 medium onions -- chopped
2 stalks celery -- chopped
4 whole carrots -- chopped
2 whole parsnips -- peel and chop
2 cloves garlic -- minced
1 1/2 cups lentils -- rinsed and drained
1 teaspoon dried thyme
8 teaspoons vegetable bouillon cube
8 cups water


Combine all ingredients in the insert of the slow cooker. Cover, and cook on high until the lentils are soft and the vegetables are tender, about 5 hours. Add salt and pepper to taste, if desired. Add additional heated vegetable broth if the soup is too thick.