Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Red Lentil Soup with Turnip and Parsley Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 Yield: 10 cups This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch. Ingredients 2 tablespoons olive oil 1 yellow onion, diced 4 garlic cloves, minced 3 celery stalks, finely diced 1 ½ cups chopped tomatoes 1 ½ cups dried red lentils 1 turnip, peeled and diced ½ cup chopped fresh flat-leaf parsley 1 teaspoon red-wine vinegar (optional) Coarse salt and pepper Directions In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes. Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water. 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. Bryan Gardner Rate it Print