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Lentil and Turnip Soup

Easy, hearty, cans well, freezes well, eats well! Grab a great loaf of bread and dig in.

Source: wholeliving.com (Entered by Lara Rasmussen Anderson)
Serves: 4-6


Ingredients
2 Tbsp olive oil
1 onion, diced
4 cloves garlic, minced
3 stalks celery, diced (or sub. 1 celeriac root, diced)
1 1/2 cup tomatoes, chopped
1 1/2 cup red lentils
1-2 turnips, peeled and diced
1/2 cup parsley, chopped
1 tsp red wine vinegar
sea salt and pepper to taste

Step by Step Instructions
  1. In a pot over medium heat, heat olive oil. Stir in onion, garlic, and celery. Cook for about 7 minutes, or until tender.
  2. In a pot over medium heat, heat olive oil. Stir in onion, garlic, and celery. Cook for about 7 minutes, or until tender.
  3. Bring soup to a boil. Reduce to a simmer and cook for 20-25 minutes, or until lentils are tender. Add parsley, vinegar, salt and pepper and stir.

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