In a medium pot, crisp the bacon on medium heat.

Then add the parsnip and onion. Cook together for 3-5 minutes.

Next add the garlic and cook about 3 minutes more.

After adding the broth and water, stir in the lentils.

Once the soup has thickened up, combine the paprika, turmeric and salt.

Pour all the contents into a blender and liquify for 10 seconds.

Transfer to bowls and serve hot. Garnish with a few mushroom slices or a squiggle of ketchup.