Lunch-Week 2-Red Lentil Soup with Turnip and Parsley

By KrissyW330

Detox Cred: Keep a batch of this warming soup around for the week and you'll stay slim and satisfied -- a whole cup of cooked lentils contains just 200 calories. The legume is also a stellar source of both soluble and insoluble fiber -- getting enough roughage this week is important for keeping your digestive system running smoothly.

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 4 garlic cloves, minced
• 3 celery stalks, finely diced
• 1 1/2 cups chopped tomatoes
• 1 1/2 cups dried red lentils
• 1 turnip, peeled and diced
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon red-wine vinegar (optional)
• Coarse salt and pepper

Details

Servings 10

Preparation

Step 1

In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.

Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water.

Bring to a boil, then reduce heat and simmer until lentils are tender, 20 to 25 minutes. Stir in parsley and vinegar. Season with salt and pepper.