TURNIP, KALE & LENTIL SOUP

Recipe by The Leek and the Carrot

Serves 4

Takes 50 minutes

Ingredients:

2 tablespoons olive oil

1 yellow onion, diced

1 teaspoon salt, divided

1 green garlic, minced

4 cups chicken or vegetable stock

1 cup water,

3/4 cup lentils

3-4 turnips, diced (about 2 cups)

1 tablespoon dried dill

1 teaspoon dried thyme

1/2 teaspoon pepper

1 bay leaf

1 bunch kale, stems removed and torn

1-2 tablespoons fresh lemon juice, to taste

Directions:

1. Heat olive oil in a large stock pot or soup kettle over medium low heat. Add onion and 1/2 teaspoon salt. Saute until tender and fragrant, about 7 minutes. Add garlic and cook until softened, about 3 minutes more.

2. Add chicken stock and water to the stock pot. Bring mixture to a boil. Once boiling, reduce to a simmer and add lentils, turnips, dill, thyme, pepper, bay leaf, and remaining 1/2 teaspoon salt. Simmer gently for 30 minutes until the lentils are tender. Add kale and cook 5 minutes more until well-wilted. 

3. Turn off heat and add in lemon juice, at least a tablespoon, plus more to taste.