Red Lentil Soup with Chicken and Turnips Recipe

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.

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.