Red Lentil Soup with Turnip and Parsley
- Number of Servings: 8
Ingredients
3 stalk, large (11"-12" long) Celery, raw 4 cloves Garlic 1 large Onions, raw 0.50 cup Parsley 1.50 cup, chopped or sliced Red Ripe Tomatoes 1.50 cup Lentils 1 large (7-1/4" to 8-1/2" long) Carrots, raw 2 medium Turnips 1 tbsp Extra Virgin Olive Oil
Directions
1.In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
2.Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water.
3.Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.
Serving Size: Makes 10 cups; 8 servings
1.In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
2.Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water.
3.Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.
Serving Size: Makes 10 cups; 8 servings
Nutritional Info Amount Per Serving
- Calories: 91.9
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 54.2 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 5.0 g
- Protein: 4.6 g
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