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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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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.

That's it — enjoy your meal!

Lentil And Turnip Soup With Pounded Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions