Hearty Turnip and Lentil Soup

1. 1

   **Prepare Vegetables:** Dice the onion, carrots, and celery into 1/2-inch pieces. Mince the garlic. Peel and dice the turnips into 1/2-inch cubes. Rinse the lentils thoroughly under cold water until the water runs clear.

2. 2

   **Sauté Aromatics:** Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.

3. 3

   **Add Garlic and Turnips:** Stir in the minced garlic and cook for another minute until fragrant. Add the diced turnips to the pot and cook for 2-3 minutes, stirring to coat them with the aromatics.

4. 4

   **Combine and Simmer:** Stir in the rinsed lentils, vegetable broth, undrained diced tomatoes, dried thyme, bay leaves, salt, and black pepper. Bring the mixture to a rolling boil.

5. 5

   **Cook Until Tender:** Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes, or until the lentils are tender and the turnips are easily pierced with a fork. Stir occasionally to prevent sticking.

6. 6

   **Adjust Seasoning:** Carefully remove and discard the bay leaves. Taste the soup and adjust salt and pepper as needed. If the soup is too thick for your preference, add a little more vegetable broth or hot water to reach your desired consistency.

7. 7

   **Serve:** Ladle the hot soup into bowls. Garnish generously with fresh chopped parsley before serving. This soup is excellent served with crusty bread.

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