I can’t remember when I was THAT excited for a soup recipe. This lentil and turnip soup with lemon is just divine. Honestly, you have to try it! I created this recipe already in the summer. When it was a rainy and bleak summer day, I cooked up a large pot of this comforting heavenly soup in our tiny log cabin. And the sun came out! OK, maybe not but it definitely brightened our day. This soup recipe has been in my “to do” list for a long time and finally I photographed it and now I can share it with you. I absolutely love to add turnip to my soups. It makes such a nice broth with a subtle sweet taste. Then you only need to add some salt and you will have a flavorful and satisfying vegan soup. Red lentils make the soup more filling and lemon is just perfect in everywhere.
You don’t even need to add potatoes, turnip leads the show just fine. This recipe doesn’t have that many ingredients and it’s super simple, but it really is a great sample of “less is more”. Are you peeling the turnip already?
Preparation time: 15-20 minutes
Serves: 4-6 people
- 4 Tbsp oil
- 2 onions
- 14 oz / 400 g turnip
- 2 bay leaves
- 1 cup / 200 g red lentils (dried, uncooked)
- 6 cups / 1 l + 400 ml boiling water
- 2 heap Tbsp finely chopped lemon zest
- 2-2 ½ tsp salt
- 2 Tbsp lemon juice
Heat up a thick-bottomed pot. Add some oil and chopped onions. Cook for a couple of minutes until the onions are slightly golden brown. Add peeled and cubed turnip, bay leaves, red lentils and boiling water. Boil for 12-15 minutes, until the turnip and lentils are soft. Add chopped lemon zest, salt and lemon juice. Cook for a couple of minutes. Serve with fresh parsley.