An overhead of a glass bowl filled with lentil stew with turnip greens

Lentil Stew with Turnip Greens

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

Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 195 kcal


  • 1 tbsp extra virgin olive oil
  • 1 cup diced onion (about 1 small onion)
  • 1 cup diced carrot (about 3 carrots)
  • 1 cup dried lentils
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 5 cups no added salt broth (can use any type of broth, or even broth + water)
  • 4 oz Nature's Greens chopped turnip greens
  • 1 tbsp balsamic vinegar


  1. Heat the olive oil in a large pot over medium heat until oil is shiny and fragrant.

  2. Add the onion and saute, stirring occasionally, for 10 minutes. Onion should be translucent and lightly golden brown.

  3. Add lentils, carrots, minced garlic, and seasonings and stir. Pour in broth and/ or water, cover, and simmer for 20 minutes.

  4. While the soup is simmering, chop the turnip greens into smaller, finer pieces.

  5. Add the turnip greens and balsamic vinegar to the soup. Stir, cover, and simmer an additional 10 minutes.

  6. Serve immediately. Leftovers can be refrigerated for 3-4 days or frozen up to 3 months.

Nutrition Facts
Lentil Stew with Turnip Greens
Amount Per Serving
Calories 195 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 279mg12%
Potassium 638mg18%
Carbohydrates 28g9%
Fiber 11g46%
Sugar 4g4%
Protein 13g26%
Vitamin A 5766IU115%
Vitamin C 16mg19%
Calcium 80mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.