Red Lentil with Turnip and Parsley

by Mary Papoulias-Platis

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As I begin the New Year, I tend to go back to healthy soups and salads to slim my waistline down a bit. But, I do love soups and lentil dishes all year round. Brown lentils are sold with their seed coat on, and have a grayish-brown exterior and a creamy interior, a staple in the Greek diet. Lentils provide you with protein, calcium and vitamins A and B, iron, and fiber.

A traditional Greek lentil soup is made from the brown variety. Red lentils bring a new flavor to my taste buds, a smoother and creamier consistency. Red lentils are smaller, rounder, and sans seed coat, popular in many cultures including  the Middle-East, India, and Morocco. This tiny-shaped pulse has long been used as a meat substitute for centuries. Give these a try and you will be surprised with the new flavors of red lentils.

Red Lentil Soup with Turnip and Parsley

Soup's On: Red Lentil with Turnip and Parsley
This delicious soup has all the health benefits you need for a healthful meal.
Recipe type: Soup
Serves: 8
  • 2 tablespoons olive oil
  • 1 diced onion
  • 4 minced garlic cloves
  • 3 finely chopped celery stalks
  • 1½ cups chopped tomatoes
  • 1½ cups red lentils
  • 1 peeled and diced turnip
  • 6 cups water
  • Fresh flat leaf parsley
  • 1 teaspoon red wine vinegar
  • salt and pepper
  1. In a large pot, heat 2 tabelspoons olive oil over medium heat.
  2. Add onion, garlic, and celery to the pot, cook and stirring until tender 6-8 minutes.
  3. Increase heat to high and add tomatoes, cook for 1 minute.
  4. Add lentils, turnip and water and bring to a boil, reduce to a simmer.
  5. Cook for 20-25 minutes until lentils are tender.
  6. Stir in chopped parsley vinegar, salt and pepper.
  7. Don't skip the parsley or vinegar, it adds the freshness you need for the lentils.

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