Red Lentil Soup with Turnip and Parsley

When that first cold rainy day rolls around and you find yourself yearning to put a pot of soup on the stove, this soup is the answer. It’s the perfect use for the final baskets of tomatoes from your garden or the farmers market, and a great way to feature fall’s bounty of sweet turnips.

Recipe from "Clean Start" by Terry Walters, copyright 2010 by Sterling Publishing Co.

Red Lentil Soup with Turnip and Parsley

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    1 1/2 cups dried red lentils 2 tablespoons mirin
    3 cups water 1 1/2 cups chopped tomatoes
    Thumbsize piece kombu 1 turnip, peeled and diced
    1 medium yellow onion, diced 1 1/2 cups cooked Great Northern beans
    4 garlic cloves, minced 4 cups vegetable stock
    3 celery stalks, diced Sea salt and freshly ground black pepper
    2 tablespoons extra virgin olive oil 1/2 cup fresh flatleaf parsley


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    • 1

      Rinse and drain lentils. Place in pot with water and kombu and bring to boil. Skim and discard foam. Reduce heat to simmer, partially cover and cook until lentils are soft (about 20 minutes). Remove from heat and set aside.

    • 2

      In soup pot or Dutch oven over medium heat, sauté onion, garlic and celery in oil until soft (4–6 minutes). Add mirin, tomatoes, turnip and beans. Stir to combine ingredients. Remove and discard kombu from lentils and add lentils to soup pot. Add stock, bring to boil, reduce heat and simmer covered for 20 minutes. Season to taste with salt and pepper and remove from heat. Stir in 1⁄3 cup chopped parsley and serve topped with remaining parsley as garnish.

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