RED LENTIL SOUP WITH TURNIP AND PARSLEY
This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Yield Makes 10 cups
Number Of Ingredients 10
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
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