wholeliving

Red Lentil Soup with Turnip and Parsley

Detox Cred: Keep a batch of this warming soup around for the week and you'll stay slim and satisfied -- a whole cup of cooked lentils contains just 200 calories. The legume is also a stellar source of both soluble and insoluble fiber -- getting enough roughage this week is important for keeping your digestive system running smoothly.
Whole Living, January/February 2012
  • Yield Makes 10 cups
    Serves 8
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Ingredients

  • 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

Directions

  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.

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