Try this Lentil Soup with Spiralized Turnips recipe
- 1/2 teaspoon dried basil
- 2 bay leaves
- salt and pepper to taste
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1 medium yellow onion diced
- 3 garlic cloves minced
- 1 teaspoon dried thyme
- 2 celery ribs diced
- 2 teaspoons freshly squeezed lemon juice
- 6 cups vegetable broth
- 2 carrots, peeled and diced
- 1 28- ounce can of diced tomatoes
- 1 cup lentils (any color but red) rinsed
- 1/4 - 1/2 easpoonred pepper flakes (depends on how spicy you
- 2 small turnips
- Carbohydrate 6.25096388838269 g
- Cholesterol 0 mg
- Fat 2.213179166653 g
- Fiber 0.590586119464316 g
- Protein 0.413403888855716 g
- Saturated Fat 0.31676116666312 g
- Serving Size 1 1 Serving (266g)
- Sodium 563.596289930487 mg
- Sugar 5.66037776891837 g
- Trans Fat 0.0751147499977468 g
- Calories 45 calories
Step-by-step
- Heat the oil in a large pot over medium heat.
- Once the oil is shimmering, add the onion, celery, carrot, season with salt and pepper, and cook, stirring often, until the onion has softened, 3-5 minutes.
- Add the garlic, basil, thyme and oregano.
- Cook until fragrant while stirring constantly, about 30 seconds.
- Add the tomatoes and stir thoroughly to combine.
- Add the lentils, broth, and bay leaves.
- Season with red pepper flakes, salt and pepper.
- Raise the heat to high and bring the mixture to a boil, then cover the pot partially and reduce heat to medium-low and let simmer for 20 minutes or until lentils are almost tender.
- While the soup cooks, peel and spiralize the turnip using Blade C and trim the noodles.
- Set the noodles aside.
- After 20 minutes, remove the bay leaves, add in the turnip noodles, stir to combine and let cook for 5-7 minutes more or until lentils are fully tender and turnip noodles soften.
- Stir in the lemon juice and serve.
Swapping brown or green lentils for red varieties changes the structural outcome entirely because red lentils break down into a thick puree during the twenty-minute simmer, whereas whole varieties maintain their distinct shapes. Olive oil heated over medium warmth until it shimmers provides the right foundation for sweating diced onions, celery, and carrots until the aromatics soften within five minutes. Minced garlic and dried herbs require constant stirring for thirty seconds to release volatile oils without scorching. Vegetable broth provides the liquid base, carrying bay leaves and canned tomatoes through the rolling boil before the heat drops to medium-low. Turnips spiralized on a specific blade introduce a mild, peppery bite that mimics traditional pasta noodles once softened during the final seven minutes of cooking. Freshly squeezed lemon juice added at the very end brightens the mineral earthiness of the pulses. Crusty sourdough bread rubbed with raw garlic complements the bowl by adding contrasting crispness to the soft noodles. A simple green salad dressed with red wine vinegar offers sharp acidity that cuts through the savory broth. Dietary adjustments require minimal effort since the base formulation is naturally dairy-free and vegan. Substituting vegetable stock with bone broth alters the vegetarian profile while increasing gelatin content for a richer mouthfeel. Storing leftovers in an airtight container in the refrigerator preserves quality for up to four days.
