Quick Look

  • Main Ingredientsred lentils, onion, garlic, celery, tomato, turnip, parsley
  • Cuisinehealthy
  • Courselunch
  • Level Of CookingEasy

Nutrition Facts

  • Per Serving: 190 calories
  • 5 g fat (1 g saturated fat)
  • 0 mg cholesterol
  • 28 g carbohydrates
  • 11 g protein
  • 7 g fiber

Red Lentil Soup with turnip and parsley

  • Prepairation Time: 10 minutes
  • Cooking Time: 30 minutes
  • Servings: 8
  • Category: detox

If you're more familiar with brown or green varieties, consider adding red lentils to your pantry.  Here, they are paired with turnip in a super-simple soup.  Turnips are slightly sweet and peppery, and a very good source of vitamin C.  Peel and shred them (like carrots) for slaws or salads; or toss with olive oil and herbs, and roast them in the oven. Serves 8

2 tablespoons olive oil

1 yellow onion, diced

4 garlic cloves, minced

3 celery stalks, finely diced

3 tomatoes, chopped

1 1/2 cups dried red lentils, picked over and rinsed

1 turnip, peeled and diced

6 cups water

1/2 cup chopped fresh flat-leaf parsley leaves, plus more for garnish

1 teaspoon red-wine vinegar

Coarse salt and freshly ground pepper

~ Heat oil in a pot over medium.  Add onion, garlic, and celery; cook, stirring occasionally, until tender, 6-8 minutes.

Increase heat to high, and add tomatoes; cook, stirring, 1 minute.  Stir in lentils, turnip, and the water, and bring to a boil.  Reduce heat and simmer until lentils are tender, 20-25 minutes.  Stir in parsley and vinegar.  Season to taste with salt and pepper.  Serve soup immediately, garnished with additional parsley.

Molly Holbrook

A small town girl, living in a high tech world- hoping to one day live off the land as much as possible- all the while doing the things in life that make me the, writing, cleaning, gardening, tootling with artsy goodies and aspiring to be a household name.