Red Lentil Soup with Chicken and Turnips

Name: Red Lentil Soup with Chicken and Turnips
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 0 pieces Avocado (additional toppings: diced avocado, micro greens, chopped basil)); 3 pieces Carrot (3 medium carrots, peeled and diced); 3 pieces Celery (3 celery stalks, diced); 2 cup Chicken Breast Fillet (2 cups fully-cooked chicken breast, shredded (may be omitted for a vegetarian version)); ½ cup Flat-Leaf Parsley (½ cup flat leaf Italian parsley, chopped (plus extra for garnish)); 6 cloves Garlic (6 cloves of garlic, finely minced); 2 tbsp Olive Oil (2 tablespoons olive oil); 28 oz Chopped Tomatoes (28 ounce-can plum tomatoes, drained and rinsed, chopped); 2 cup Lentils (2 cups dried red lentils, rinsed); 0 pieces Salt and Pepper (salt and black pepper, to taste); 1 piece Turnips (1 large turnip, peeled and diced); 8 cup Vegetable Stock (8 cups vegetable stock); 1 piece Yellow Onion (1 medium yellow onion, diced)

55 minMediterranean

Servings8

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Gluten Free
Dairy Free

Ingredients

For 8 servings

Avocado0 pieces · additional toppings: diced avocado, micro greens, chopped basil)
Carrot3 pieces · 3 medium carrots, peeled and diced
Celery3 pieces · 3 celery stalks, diced
Chicken Breast Fillet2 cup · 2 cups fully-cooked chicken breast, shredded (may be omitted for a vegetarian version)
Flat-Leaf Parsley½ cup · ½ cup flat leaf Italian parsley, chopped (plus extra for garnish)
Garlic6 cloves · 6 cloves of garlic, finely minced
Olive Oil2 tbsp · 2 tablespoons olive oil
Chopped Tomatoes28 oz · 28 ounce-can plum tomatoes, drained and rinsed, chopped
Lentils2 cup · 2 cups dried red lentils, rinsed
Salt and Pepper0 pieces · salt and black pepper, to taste
Turnips1 piece · 1 large turnip, peeled and diced
Vegetable Stock8 cup · 8 cups vegetable stock
Yellow Onion1 piece · 1 medium yellow onion, diced

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Steps

1To a large dutch oven or soup pot, heat the olive oil over medium heat.
2Add the onion, carrots and celery and cook for 8-10 minutes or until tender, stirring occasionally.
3Add 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.
4Add the chicken breast and parsley. Cook for an additional 5 minutes. Adjust seasoning to taste.
5Serve the soup immediately garnished with fresh parsley and any additional toppings. Enjoy!