Red Lentil Soup with Chicken and Turnips

3 steps · 55 min total

1. 01

   Sauté aromatics

   In a large Dutch oven or soup pot, heat the 2 tablespoons olive oil over medium heat. Add the diced onion, carrots, and celery, cooking for 8-10 minutes, or until they soften and become tender, stirring occasionally. Stir in the finely minced garlic and cook for another 2 minutes, until you can smell its fragrance. Season lightly with a pinch of salt and black pepper.

2. 02

   Simmer soup

   Add the drained and chopped plum tomatoes, diced turnip, and rinsed red lentils to the pot, stirring to combine everything. Pour in the 8 cups vegetable stock, then increase the heat to high to bring the soup to a boil. Once boiling, reduce the heat to a simmer.

   Let the soup simmer for 20 minutes, or until the turnips are tender when pierced with a fork and the lentils have cooked through and softened. Stir in the shredded fully-cooked chicken breast and chopped flat leaf Italian parsley, cooking for an additional 5 minutes. Taste and adjust the seasoning as needed.

3. 03

   Serve and garnish

   Serve the soup immediately. Garnish each bowl with fresh chopped parsley and any additional toppings you like, such as diced avocado, micro greens, or chopped basil.