RED LENTIL SOUP WITH TURNIP AND PARSLEY

Red Lentil Soup with Turnip and Parsley image

Provided by Martha Stewart

Yield Makes 10 cups

Number Of Ingredients 10

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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

Steps:

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.

Nutrition Facts : Calories 177 g, Fat 4 g, Fiber 6 g, Protein 11 g, SaturatedFat 1 g