Name: Red Lentil Soup with Chicken and Turnips
Total time: 55 min
Yield: 8 servings
Ingredients: additional toppings: diced avocado, micro greens, chopped basil); 3 medium carrots, peeled and diced; 3 celery stalks, diced; 2 cups fully-cooked chicken breast, shredded (may be omitted for a vegetarian version); ½ cup flat leaf Italian parsley, chopped (plus extra for garnish); 6 cloves of garlic, finely minced; 2 tablespoons olive oil; 28 ounce-can plum tomatoes, drained and rinsed, chopped; 2 cups dried red lentils, rinsed; salt and black pepper, to taste; 1 large turnip, peeled and diced; 8 cups vegetable stock; 1 medium yellow onion, diced