Lentil Soup with Carrots, Kale, and Turnips by Allen Neighborhood Center


1 cup green lentils 28 oz can diced tomatoes 3 cups water 1 Veggie Box yellow onion 1 Veggie Box sweet potato (from last week!), peeled and roughly chopped 1/4 tsp red pepper flakes 1-2 Veggie Box carrots (about 2 cups), sliced Veggie Box turnips 3 cloves Veggie box garlic, minced 3-5 Veggie Box kale leaves (from last week!) Optional: 1/4 cup Parmesan cheese, Veggie Box sun shoots


Heat oil in a medium/large saucepan and sauté onion until transluscent or slightly browned. Add garlic, stir for another minute, then add tomatoes, red pepper flakes, sweet potato, carrots, and turnips. When slightly bubbling add lentils. Bring to a boil then reduce heat to medium-low and simmer for 45 minutes or until vegetables and lentils are soft. Stir occasionally, breaking up the tomatoes. Turn off heat and stir in kale (if you prefer softer kale you can simmer until wilted). Serve topped with Veggie Box sun shoots and finely grated cheese if desired. Salt and pepper to taste.