French Lentil Soup With Turnips And Dill
Recipe: #45224
September 26, 2025
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Original is 6 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (564.2 g)
- Calories 321
- Total Fat - 9.8 g
- Saturated Fat - 2.1 g
- Cholesterol - 9.3 mg
- Sodium - 1836.5 mg
- Total Carbohydrate - 52 g
- Dietary Fiber - 2.7 g
- Sugars - 6.4 g
- Protein - 7.6 g
- Calcium - 88.7 mg
- Iron - 2.3 mg
- Vitamin C - 49.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the olive oil in a large heavy-bottomed pot over medium high heat.
Step 2
Add the onion, carrot, and celery to the pot along with light seasoning of salt and pepper.
Step 3
Cook until the onion is translucent, about 7 minutes.
Step 4
Add the mushrooms and garlic and cook until the mushrooms release their liquid, about 3 minutes.
Step 5
Add the lentils and turnips then then pour in the vegetable stock.
Step 6
Add the bay leaf, thyme, dill, parsley, sea salt and black pepper to taste and bring to gentle boil.
Step 7
Reduce the heat to low, cover the pot, and simmer until the lentils and turnips are tender, about 30 minutes.
Step 8
Remove the bay leaf and stir in the spinach and lemon juice.
Step 9
Use stick blender a second to puree some of soup.
Step 10
Stir and cook for a few minutes until heated through.
Step 11
Season the soup with more salt and pepper to taste.
Step 12
Garnish with fresh dill when serving.
Tips
No special items needed.
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