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WL Red Lentil Soup with Turnip and Parsley
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Yield: 10 cups
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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. Serves 8 | |
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 | |
pepper |
Directions
1.In a pot, heat olive oil over medium heat. Add onion, garlic, and celery; cook, stirring, until tender, 6 to 8 minutes.
2.Increase heat to high and add tomatoes; cook for 1 minute. Add lentils, turnip, and 6 cups water.
3.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.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
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