Lentil and Split Pea Soup With Fennel and Orange

Ingredients

• 2 tbsp (30 mL) water
• 1 onion, diced
• 1 fennel bulb, chopped
• 2 parsnips, chopped
• 2 carrots, chopped
• 1 tsp (5 mL) ground ginger
• 1 tsp (5 mL) paprika
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) dried rosemary
• 1 tsp (5 mL) fennel seed
• 1 1/4 tsp (6.2 mL) iodized salt
• 1 c (196 g) dried yellow split peas, rinsed and drained
• 1 c (192 g) dried red lentils, rinsed and drained
• 5 c (1.2 L) water
• 2 dried bay leaves
• 1/2 c (120 mL) freshly squeezed orange juice