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red lentil soup on wood table with spoon
Review Recipe
5 from 1 vote

Red Lentil Soup with Chicken and Turnips

Delicious red lentil soup with chicken. Omit the chicken for an easy vegan dish. 
Course dinner
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 363kcal
Author Justine Sulia


  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and diced
  • 3 celery stalks diced
  • 6 cloves of garlic finely minced
  • salt and black pepper to taste
  • 28 ounce-can plum tomatoes drained and rinsed, chopped
  • 1 large turnip peeled and diced
  • 2 cups dried red lentils rinsed
  • 8 cups vegetable stock
  • 2 cups fully-cooked chicken breast shredded (may be omitted for a vegetarian version)
  • 1/2 cup flat leaf Italian parsley chopped (plus extra for garnish)
  • additional toppings: diced avocado micro greens, chopped basil)


  • 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!


Calories: 363kcal | Carbohydrates: 52g | Protein: 27g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 1031mg | Potassium: 1730mg | Fiber: 20g | Sugar: 16g | Vitamin A: 8315IU | Vitamin C: 72.7mg | Calcium: 104mg | Iron: 5.4mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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