Red Lentil Soup with Turnip and Parsley

10 cups

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


  • 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


  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.

    Bryan Gardner
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