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Red Lentil Soup with Turnip and Parsley

100

This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.

  • Servings: 8
  • Yield: Makes 10 cups

Photography: Bryan Gardner

Source: Whole Living, January/February 2012

Ingredients

  • 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 pepper

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.

Reviews Add a comment

  • LittleRedFrog
    23 JAN, 2014
    I love soup and I love this soup! I wasn't so sure about adding the vinegar but this is just the thing that adds the depth that the batch would have been missing otherwise. This makes a lot of soup, especially for the "small" portion advised on the website for this cleanse so I made the whole thing and froze the rest in small portion. Now, when I'll feel lazy on Sunday evenings, I just have to take a portion out of the freezer and done I am!
    Reply
  • laluna65
    16 JAN, 2014
    This soup is so simple, clean and delicious. I made it for the first time today and shared it with 2 co-workers. They both loved it so I shared the recipe. I didn't have turnips on hand and it was simply divine anyway. I did try the soup first without the vinegar and felt something was missing. But once I added it in, the flavor completely blossomed. This is a new favorite!
    Reply
  • MissChriddy
    14 DEC, 2013
    I use a chopped carrot in place of the turnip. Normally my husband asks where the meat is in any suspiciously healthy-looking dish, but he devoured this soup and even declared that if he'd ordered this in a restaurant he would be impressed. I've made it many times in the past two years. So simple to make, and with ingredients that are usually on hand. Success! *I add a pinch of this or that for seasoning, but don't remember what exactly.
    Reply
  • thefetuspatrol
    31 DEC, 2012
    It was awesome! I added some sriracha chilli sauce and some curry powder and that made it way better but it was good without it too. Could use more liquid action, so maybe add a bit more water or maybe a couple cups of veg. broth.
    Reply
  • lkg4wrd
    18 MAY, 2012
    I didn't have turnip, so left that out. I added shitake mushrooms which I sauted with the onions and celery. I added 2 cans chichen broth for 4 cups of the water. It was delicious! This one will be a staple.
    Reply
  • MoxieJen
    3 FEB, 2012
    Excellent! I wasn't doing the cleanse so replaced one cup of water for white wine and added a bay leaf. Fantastic!
    Reply
  • chicchefjess
    20 JAN, 2012
    Delicious!! I added extra vinegar which gave it great flavor. Also threw in a couple of bay leaves.
    Reply
  • kij
    18 JAN, 2012
    Made this today & it's soo good! I was nervous after reading the bland review, but I added a dash of cayenne and it was plenty flavorful. And filling. It's a winner in my opinion!
    Reply
  • Twoflower
    16 JAN, 2012
    This was reasonably filling but incredibly bland. I added quite a bit of curry powder and salt and pepper, I'll try the cayenne and chili peppers that other posters suggested
    Reply
  • 802karen
    15 JAN, 2012
    Mine was not thick - bummer. The turnip was not cooked after the 25 minutes. Guess I'll add some cayenne and red pepper and enjoy what I've made and try again!
    Reply