soup

Red Lentil Soup with Chicken and Turnips

Name: Red Lentil Soup with Chicken and Turnips
Cook time: 55 min
Total time: 55 min
Yield: 8 servings
Ingredients: additional toppings: diced avocado, micro greens, chopped basil); 3 medium carrots, peeled and diced; 3 celery stalks, diced; 2 cups fully-cooked chicken breast, shredded (may be omitted for a vegetarian version); ½ cup flat leaf Italian parsley, chopped (plus extra for garnish); 6 cloves of garlic, finely minced; 2 tablespoons olive oil; 28 ounce-can plum tomatoes, drained and rinsed, chopped; 2 cups dried red lentils, rinsed; salt and black pepper, to taste; 1 large turnip, peeled and diced; 8 cups vegetable stock; 1 medium yellow onion, diced

“Red Lentil Soup with Chicken and Turnips might be a good recipe to expand your main course repertoire. This recipe serves 8 and costs $3.0 per serving. One serving contains 477 calories, 27g of protein, and 20g of fat. It is brought to you by Pink When. 1866 people have tried and liked this recipe. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes approximately 55 minutes. It is a good option if you're following a gluten free and dairy free diet. Head to the store and pick up salt and pepper, canned tomatoes, flat leaf parsley, and a few other things to make it today. Overall, this recipe earns a spectacular spoonacular score of 99%. If you like this recipe, you might also like recipes such as Red Lentil and Chicken Soup, Red Lentil and Chicken Soup, and Red-Lentil Soup.”

total: 55 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

Additional toppings: avocadomicro greens, chopped basil)8 servings
Carrotsmedium, peeled and diced3 medium
Celery stalksdiced3
Chicken breastmay be omitted for a vegetarian version, shredded2 cups
Flat leaf parsleyplus extra for garnish, chopped½ cup
Garlicfinely minced6 cloves
Olive oil2 tbsp
Canned tomatoesdrained and rinsed, chopped28 oz
Lentilsrinsed2 cups
Salt and pepper8 servings
Turniplarge, peeled and diced1 large
Vegetable stock8 cups
Onionmedium, diced1 medium

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

5 steps · 55 min

1
To a large dutch oven or soup pot, heat the olive oil over medium heat.
2
Add the onion, carrots and celery and cook for 8-10 minutes or until tender, stirring occasionally.
3
Add the garlic and cook for an additional 2 minutes, or until fragrant. Season conservatively with a pinch of salt and black pepper.To the pot, add the tomatoes, turnip and red lentils. Stir to combine. Stir in the vegetable stock and increase the heat on the stove to high. Bring the soup to a boil and then reduce to a simmer. Simmer for 20 minutes or until the turnips are tender and the lentils are cooked through.

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