Soup

Red Lentil Soup with Chicken and Turnips

Name: Red Lentil Soup with Chicken and Turnips
Cook time: 36 min
Total time: 36 min
Yield: 8 servings
Ingredients: 8 servings additional toppings: avocado; 3 medium carrots; 3 celery stalks; 2 cups chicken breast; 0.5 cup flat leaf parsley; 6 cloves garlic; 2 tablespoons olive oil; 28 ounce canned tomatoes; 2 cups lentils; 8 servings salt and pepper; 1 large turnip; 8 cups vegetable stock; 1 medium onion

dinnerlunchGluten-FreeDairy-FreeNut-FreeShellfish-FreeEgg-FreeSoy-FreeSesame-Free

Ingredients

additional toppings: avocado8 servings
carrots3 medium
celery stalks3
chicken breast2 cups
flat leaf parsley0.5 cup
garlic6 cloves
olive oil2 tablespoons
canned tomatoes28 ounce
lentils2 cups
salt and pepper8 servings
turnip1 large
vegetable stock8 cups
onion1 medium

Instructions

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.
4
Season conservatively with a pinch of salt and black pepper.To the pot, add the tomatoes, turnip and red lentils.
5
Stir to combine.
6
Stir in the vegetable stock and increase the heat on the stove to high.
7
Bring the soup to a boil and then reduce to a simmer.
8
Simmer for 20 minutes or until the turnips are tender and the lentils are cooked through.
9
Add the chicken breast and parsley.
10
Cook for an additional 5 minutes.
11
Adjust seasoning to taste.
12
Serve the soup immediately garnished with fresh parsley and any additional toppings.
13
Enjoy!