Ingredients
- 2 tablespoons olive oil
- 1 cup yellow onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 4 ounces white mushrooms, roughly chopped
- 4 garlic cloves, minced
- 1 pound turnips, peeled, cubed
- 12 ounces green lentils, soaked, drained, rinsed (1 1/2 cups)
- 8 cups vegetable stock
- 1 bay leaf
- 1/4 teaspoon thyme, dried
- 1/3 cup dill, fresh, minced
- 1 tablespoon parsley, fresh, minced
- 2 cups baby spinach, roughly chopped
- 1/4 cup lemon juice
- 1/2 teaspoon sea salt, fine, to taste
- 1/2 teaspoon black pepper ,to taste
- Garnish
- 1 tablespoon dill, fresh, minced
How to Make
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Step 1: Heat the olive oil in a large heavy-bottomed pot over medium high heat.
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Step 2: Add the onion, carrot, and celery to the pot along with light seasoning of salt and pepper.
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Step 3: Cook until the onion is translucent, about 7 minutes.
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Step 4: Add the mushrooms and garlic and cook until the mushrooms release their liquid, about 3 minutes.
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Step 5: Add the lentils and turnips then then pour in the vegetable stock.
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Step 6: Add the bay leaf, thyme, dill, parsley, sea salt and black pepper to taste and bring to gentle boil.
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Step 7: Reduce the heat to low, cover the pot, and simmer until the lentils and turnips are tender, about 30 minutes.
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Step 8: Remove the bay leaf and stir in the spinach and lemon juice.
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Step 9: Use stick blender a second to puree some of soup.
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Step 10: Stir and cook for a few minutes until heated through.
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Step 11: Season the soup with more salt and pepper to taste.
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Step 12: Garnish with fresh dill when serving.
We hope you enjoy this recipe!
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