Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1         tablespoon  olive oil
  2                     leeks -- trimmed halved lengthwise thinly
                              -- sliced and washed thoroughly
     3/4      teaspoon  ground caraway seed
     1/2      teaspoon  ground allspice berries
  6               cups  water -- vegetable broth or chicken broth
  1              large  sweet potato -- peeled and cut into 1/2"-dice
  2                     parsnips -- peeled quartered and sliced thin
     1/2         pound  green or brown lentils -- picked over and rinsed
  1           teaspoon  salt -- or to taste
  1              small  bunch  spinach -- see *
     3/4           cup  chopped fresh parsley
  6                     radishes -- trimmed halved and thinly sliced

Preparation:

1. Heat oil, in a 5-qt. Dutch oven over medium heat. Add leeks and cook, stirring, for 10 minutes, or until softened. Add caraway and allspice and continue to cook, stirring, for 1 minute.

2. Stir in the water or broth, sweet potato, parsnips and lentils and bring to a boil. Reduce heat and simmer, stirring, for 20 minutes, or until the vegetables and lentils are tender. Season with salt and pepper.

3. Meanwhile, combine the radishes and 1/4 cup parsley in a small bowl.

4. Remove Dutch oven from heat. Stir in spinach and remaining parsley.

5. Serve soup in bowls garnished with the radish mixture.

NOTE: 1 small bunch spinach, stems discarded leaves thoroughly washed spun dry and coarsely chopped

Nutritional Information:

204 calories per 1 1/2 cup serving. (12% of calories from fat); 12 g protein; 34 g carbohydrates; 8 g fiber; 3 g. fat (0 g saturated); 0 mg. cholesterol; 76 mg calcium; 5 mg iron; 383 mg sodium.