Lentil And Turnip Soup With Pounded Walnuts Recipe

Name: Lentil And Turnip Soup With Pounded Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup:; 1 1/2 cups of small, green lentils; 1 1/2 cups of medium-diced baby turnips; 1/2 cup of dry white wine; 6 cups of water; 1/2 of a small dried chili pepper, crumbled; 3 teaspoons of fresh thyme leaves, minced; 3 teaspoons of fresh marjoram leaves, minced; 4 cloves of garlic, minced; 1/4 cup of extra virgin olive oil; salt and pepper, to taste; For the pounded walnuts:; 1/3 cup of walnuts, pounded roughly with a mortar and pestle (don't pound into sawdust; leave a few small chunks for texture); 1 tablespoon of flat-leaf Italian parsley, finely chopped; extra virgin olive oil, to taste

Servings: persons

For the soup:
1 1/2 cups of small, green lentils
1 1/2 cups of medium-diced baby turnips
1/2 cup of dry white wine
6 cups of water
1/2 of a small dried chili pepper, crumbled
3 teaspoons of fresh thyme leaves, minced
3 teaspoons of fresh marjoram leaves, minced
4 cloves of garlic, minced
1/4 cup of extra virgin olive oil
salt and pepper, to taste
For the pounded walnuts:
1/3 cup of walnuts, pounded roughly with a mortar and pestle (don't pound into sawdust; leave a few small chunks for texture)
1 tablespoon of flat-leaf Italian parsley, finely chopped
extra virgin olive oil, to taste

1
1. Combine the garlic, herbs, hot pepper and olive oil in a medium pot. Bring the heat up to medium and saute for several minutes (until the garlic begins to golden).
2
2. Add the lentils, mixing them with the herbs and garlic. Next, add the wine, stir, and add the water.
3
3. Cover the pot, partially, and cook the soup for about 40 minutes at a medium to strong simmer. If the soup starts looking dry, add more water. Next, add the turnips and about a teaspoon of salt. Simmer for another 20 to 25 minutes. If you like your soup on the stewy-ier side, let it thicken. If you prefer for it to be a bit runnier, add some more water.
4
3. Once the turnips are tender and soft, remove the soup from the heat.
5
4. Ladle into soup bowls and top with a tablespoon of pounded walnuts, a sprinkling of parsley and a generous drizzle of olive oil. Season with a bit more salt and freshly ground pepper.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the soup:, 1 1/2 cups of small, green lentils, 1 1/2 cups of medium-diced baby turnips, 1/2 cup of dry white wine, and more.

Yes, Lentil And Turnip Soup With Pounded Walnuts falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil And Turnip Soup With Pounded Walnuts

How did you like this recipe?

Frequently Asked Questions