Simplify busy weeknights with this delicious, healthy lentil stew with turnip greens. A splash of balsamic vinegar at the end totally amplifies the flavor!
free from: wheat/ gluten, dairy, soy, egg, fish, shellfish, tree nuts, peanuts
Heat the olive oil in a large pot over medium heat until oil is shiny and fragrant.
Add the onion and saute, stirring occasionally, for 10 minutes. Onion should be translucent and lightly golden brown.
Add lentils, carrots, minced garlic, and seasonings and stir. Pour in broth and/ or water, cover, and simmer for 20 minutes.
While the soup is simmering, chop the turnip greens into smaller, finer pieces.
Add the turnip greens and balsamic vinegar to the soup. Stir, cover, and simmer an additional 10 minutes.
Serve immediately. Leftovers can be refrigerated for 3-4 days or frozen up to 3 months.