Red Lentil & Turnip Soup
As a Chicago transplant currently living in sunny California, I can’t help but roll my eyes at how grumpy I become as soon as the thermometer drops below 45 degrees. I’m one of those people now, the kind who wear sweaters and thermal underwear when everyone else is wearing t-shirts and shorts. I only see snow on the tops of mountains, not when I’m digging out my car. Now this may be a problem of ego more than anything else, but it does have its benefits. I’ve become the kind of person who thinks 63 degrees and sunny is acceptable weather for a nice, hearty soup. Nothing wrong with that! Here is my latest favorite:
Lentil and Turnip Soup
- 2 Tablespoons olive oil
- 1 Yellow onion, diced
- 4 Cloves garlic, minced
- 3 Celery stalks, diced finely
- 1 1/2 Cups tomatoes, chopped
- 1 1/2 Cups dried red lentils
- 1 Turnip, peeled and diced
- 1/2 Cup Fresh flat-leaf parsley, chopped
- 1 Teaspoon red-wine vinegar
- Coarse salt and freshly-ground pepper
1. In a pot over medium heat, heat olive oil. Stir in onion, garlic, and celery. Cook for about 7 minutes, or until tender.
2. Turn up heat to high and stir in tomatoes. Cook for an additional 1 minute before stirring in lentils, turnip and 6 cups of water.
3. Bring soup to a boil. Reduce to a simmer and cook for 20-25 minutes, or until lentils are tender. Add parsley, vinegar, salt and pepper and stir.
Recipe Credit: Whole Living