I am going to make this one short and sweet. This is an incredibly easy, quick, delicious soup and I don't need to say anything else. Just make it and enjoy.
Red Lentil Soup with Turnip and Parsley
Courtsey: Terry Walters' "Clean Start"
1 1/2 cups dried lentils
3 Cups water
Thumb-sized piece kombu
1 Medium yellow onion, diced
4 Garlic cloves, minced
3 Celery stalks, diced
2 Tablespoons extra virgin olive oil
2 Tablespoons mirin
1 1/2 Cups chopped tomatoes
1 Turnip
1 1/2 Cup cooked great northern beans
4 Cups vegetable stock
Sea salt and freshly ground black pepper
1/2 Cup fresh flat-leaf parsley
Rinse and drain lentils. Place in pot with water and kombu and bring to boil. Skim and discard foam. Reduce heat to simmer, partially cover and cook until lentils are soft (about 20 minutes). Remove from heat and set aside.
In soup pot or Dutch oven over medium heat, saute onion, garlic and celery in oil until soft (4-6 minutes). Add mirin, tomatoes, turnip and beans. Stir to combine ingredients. Remove and discard kombu from lentils and add lentils to soup pot. Add stock, bring to boil, reduce heat and simmer covered for 20 minutes. Season to taste with salt and pepper and remove from heat. Stir in 1/3 cup chopped parsley and serve topped with remaining parsley as garnish.
Serves 8
Okay, so it might not look so pretty, but give it a try!
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