Lemony Lentil-Turnip Soup

SEASON: Fall, winter, spring

VEGETARIAN

Simple ingredients, good quality nutrition, and lots of flavor—what more can you ask from a soup? One serving of this bold-colored lentil soup boasts almost 10 grams of protein and is sure to warm you up. It also helps fight inflammation with citrus, turmeric, and other spices.

Serves 6 | Prep time: 10 minutes | Cook time: 35 minutes

2 tablespoons olive oil

1 small onion, chopped

½ cup chopped celery

4 garlic cloves, minced

1 teaspoon turmeric

1 teaspoon ground cumin

½ teaspoon salt

¼ teaspoon freshly ground black pepper

1 cup peeled and chopped turnips

1 cup red lentils

1 lemon, zested and juiced

6 cups water

Chopped fresh parsley, for garnish

1.	Heat the olive oil in a large pot over medium-high. Add the onion and celery, and cook until the onions are soft and translucent. Add garlic and stir for 1 minute more, or until fragrant.

2.	Add the turmeric, cumin, salt, and pepper. Stir to combine. Add the turnips, lentils, lemon zest, and water. Bring to a boil, then reduce the heat to a simmer for 20 to 25 minutes, until turnips are fork-tender and the lentils are cooked through. Add more water, if needed.

3.	Stir in the lemon juice. Serve and garnish with parsley.

➢	Make it easier: Cut back on prep time by purchasing premade mirepoix, a mixture of diced onions, carrots, and celery, to use in this and other soups.

VARIATIONS:

➢	Lemony Lentil Soup with Kale: Stir 1 cup of loosely chopped kale into the soup when adding the lemon juice.
➢	Lemony Turnip-Corn Soup: Don’t have lentils? Sub in frozen corn kernels for more sweetness.

PER SERVING: Calories: 174; Total fat: 5g; Carbohydrates: 25g; Fiber: 4g; Protein: 8g; Calcium: 36mg; Vitamin D: 0mcg; Vitamin B12 : 0mcg; Iron: 3mg; Zinc: 1mg