Red Lentil with Turnip and Parsley

by Mary Papoulias-Platis

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Lentils are not only for soups! They are vey versatile adding them to salads, stews, and used fresh-cooked as a side dish. 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.

Lentils are high in nutrients:

      • Lentils reduce your risk of chronic disease such as diabetes, obesity, cancer and heart disease.
      • Their rich content of protective plant compounds called phenols, help with anti-inflammatory properties.
      • A big source of plant protein.
      • Heart -healthy, lowers blood sugars, and improves your digestive tract.


Red Lentil Soup with Turnips

Perfect for a plant-based, vegetarian and any diet with many health benefits for your daily nutrients.

Servings 8


  • 2 tablespoons extra virgin olive oil or water may be substituted
  • 1 diced onion
  • 4 minced garlic cloves
  • 3 finely chopped celery stalks
  • 1 1/2 cups chopped tomatoes
  • 1 1/2 cups red lentils
  • 1 peeled and diced turnip
  • 6 cups water
  • 1 teaspoon red wine vinegar
  • salt and pepper to taste
  • chopped fresh flat leaf parsley


  1. In a large pot, heat the olive oil over medium heat.

  2. Add onion, garlic, and celery to the pot and cook stirring until tender 6-8 minutes.

  3. Increase heat to high, and add tomatoes and cook for 1 minute.

  4. Add lentils, turnip and water, bring to a boil, then reduce heat to a simmer.

  5. Cook for 20-25 minutes until lentils are tender.

  6. Stir in chopped parsley, vinegar, salt and pepper. Season to taste.

  7. Don't skip the parsley or vinegar, it adds freshness that you need for the lentils.

This recipe can be use for the Lenten Season, leaving out the olive oil for water.

You may also enjoy:

Mom’s Lentil Vegetable Soup

Red Lentil Salad with Red Peppers, Oranges and Basil

Cold Lentil Salad with Tomatoes, Basil and Feta

Stay Warm,





© 2012 – 2022, Mary Papoulias-Platis. All rights reserved.

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