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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
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Course:
Soup
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Servings:
6
Calories:
195
kcal
Author:
Lindsey Janeiro, RDN, LDN
Ingredients
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
½
tsp
salt
¼
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
Instructions
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.
Nutrition
Calories:
195
kcal
|
Carbohydrates:
28
g
|
Protein:
13
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
279
mg
|
Potassium:
638
mg
|
Fiber:
11
g
|
Sugar:
4
g
|
Vitamin A:
5766
IU
|
Vitamin C:
16
mg
|
Calcium:
80
mg
|
Iron:
3
mg