Red Lentil Soup with Chicken and Turnips
Red Lentil Soup with Chicken and Turnips is a gluten free and dairy free soup. For $2.77 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 448 calories, 23g of protein, and 20g of fat. This recipe serves 8. Head to the store and pick up flat leaf parsley, vegetable stock, celery stalks, and a few other things to make it today. 1866 people have made this recipe and would make it again. It will be a hit at your Winter event. From preparation to the plate, this recipe takes about 55 minutes. It is brought to you by Pink When. With a spoonacular score of 99%, this dish is amazing. Similar recipes include Red Lentil and Chicken Soup, Red Lentil and Chicken Soup, and Red Lentil Soup.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 45 minutes
Ingredients:
additional toppings: diced avocado, micro greens, chopped basil)
3 medium carrots, peeled and diced
3 celery stalks, diced
2 cups fully-cooked chicken breast, shredded (may be omitted for a vegetarian version)
½ cup flat leaf Italian parsley, chopped (plus extra for garnish)
6 cloves of garlic, finely minced
2 tablespoons olive oil
28 ounce-can plum tomatoes, drained and rinsed, chopped
2 cups dried red lentils, rinsed
salt and black pepper, to taste
1 large turnip, peeled and diced
8 cups vegetable stock
1 medium yellow onion, diced
Equipment:
dutch oven
stove
pot
Cooking instruction summary:
To a large dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, carrots and celery and cook for 8-10 minutes or until tender, stirring occasionally. Add 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. Add the chicken breast and parsley. Cook for an additional 5 minutes. Adjust seasoning to taste.Serve the soup immediately garnished with fresh parsley and any additional toppings. Enjoy!
Step by step:
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. 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.
4. Add the chicken breast and parsley. Cook for an additional 5 minutes. Adjust seasoning to taste.
5. Serve the soup immediately garnished with fresh parsley and any additional toppings. Enjoy!
Nutrition Information:
covered percent of daily need
