Lentil and Vegetable Soup in a Bread Bowl

Add the carrots, parsnip, celery and spices and cook, stirring occasionally until the vegetables are crisp-tender. Add the lentils and stir to combine. Pour in the vegetable broth and simmer over low heat until the lentils are tender, about 45 minutes. Season the soup with salt, pepper and vinegar and serve as desired in small, hollowed out rye breads.