Warm and nourishing, this Red Lentil Soup with Turnip and Parsley is a perfect combination of comfort and nutrition. The red lentils provide a hearty base, while the turnip adds a subtle sweetness and texture. Fresh parsley and garlic elevate the flavors, making this soup an ideal meal for chilly days or whenever you’re craving a wholesome dish.
Red Lentil Soup with Turnip and Parsley
Course: Main, SoupsCuisine: Mediterranean-Inspired4
servings10
minutes25
minutes250
kcalIngredients
2 tablespoons olive oil
1 yellow onion, diced
4 garlic cloves, minced
3 celery stalks, finely diced
1 1/2 cups chopped tomatoes
1 1/2 cups dried red lentils
1 turnip, peeled and diced
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon red-wine vinegar (optional)
Coarse salt and freshly ground black pepper
Directions
- Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, and celery, and sauté for 5-7 minutes until the onion is soft and translucent.
- Add the Tomatoes and Lentils: Stir in the chopped tomatoes, red lentils, and diced turnip. Cook for 2-3 minutes, allowing the ingredients to meld together.
- Simmer the Soup: Add 6 cups of water or vegetable broth, bringing the mixture to a boil. Reduce the heat to low, cover, and let the soup simmer for 20-25 minutes, or until the lentils and turnip are tender.
- Season and Garnish: Stir in the chopped parsley and red-wine vinegar (if using). Season the soup with coarse salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls and serve warm. Garnish with extra parsley or a drizzle of olive oil if desired.
This Red Lentil Soup with Turnip and Parsley is a satisfying, healthy meal that’s packed with flavor and nutrients. The hearty lentils, combined with tender turnip and aromatic garlic, create a comforting dish perfect for any time of the year. Serve it with crusty bread for a complete, nourishing meal.
