Turnips have a terrible reputation, but when cooked well they can be an absolute treat. If you want to make them the star of the show – try this sweet and buttery turnip with leeks, peas, and tarragon. They are, however, equally tasty in this simple recipe where they are just blended up with lentils, stock and lemon. Whilst not the star of the show, this balanced, 30 minute recipe is more than worth it!
You can use any type of turnip, I used the traditional white and purple turnip, but golden turnips are just as good (with slightly more of a sweet radish flavour). Swede (known as rutabaga in the USA), or radish will make good replacements.
Turnip, lentil and lemon soup
- 1 Saucepan
- 1 Blender
- 2 tbsp olive oil
- 1 onion (large, or 2 small) finely chopped
- 2 garlic cloves crushed
- 450 g turnip chopped into 1 cm cubes
- 200 g lentils
- 750 ml low salt vegetable stock
- ½ lemon, juiced (to taste)
- Heat the oil in a saucepan over a medium heat. Add the chopped onions and fry for 10 minutes until soft. Add the crushed garlic and continue to fry until fragrant.
- Add the turnip and lentils and stir until mixed well and all the lentils and turnip are coated with the oil.
- Add vegetable stock and bring to a simmer. Cover the saucepan and simmer for 20-30 minutes until the lentils are mushy and the turnip is very soft.
- Add the zest and juice of one lemon. Blend until smooth. Season with salt to taste.