Lentil and Turnip Soup - Really?
5-6 cups water
1 vegetable bouillon cube
1 cup lentils, rinsed
2 cups turnip, cubed
1/2 cup celery root, cubed
1/2-1 cup carrots, chopped
1 clove garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon parsley flakes
1 bay leaf
lotsa ground black pepper
1 teaspoon balsamic vinegar
Cook garlic, turnip, celery root, carrot, basil, oregano, parsley, and pepper in a little water (to prevent sticking) in a large pot on medium-high heat for a few minutes. Cover and cook for about 8 minutes, stirring occasionally.
Add lentils, water, bouillon cube, and bay leaf, and bring to a boil. Lower and cover. Simmer for 15 minutes.
After about 15 minutes, stir, add a little more pepper if you want, and the balsamic vinegar. Cover for another 5-10 minutes. That's about it!
This is surprisingly tasty and makes a huge batch, about 8 and 3/4 cup worth of soup. Approx. 115 calories per cup serving.
Who knew lentils and turnip would work well together?
Source of recipe: I found a bag of reduced veggies at the grocery store - turnips and celery root -and this soup was the result. I basically made things up as I went along, and you can change it as you see fit.