Red Lentil Soup with Chicken and Turnips
Delicious red lentil soup with chicken. Omit the chicken for an easy vegan dish.
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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