Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

French Lentil Soup with Turnips and Dill Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 14 reviews

A hearty and comforting French Lentil Soup featuring tender turnips and fresh dill, simmered with aromatic vegetables and herbs. This nutritious, plant-based soup is blended partially for a creamy texture and finished with bright lemon juice and spinach, perfect for a satisfying meal any time of year.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Ingredients

Produce

  • 1 large yellow onion, diced
  • 2 carrots, diced
  • 2 celery ribs, diced
  • 4 ounces white mushrooms, roughly chopped
  • 4 cloves garlic, minced
  • 1 pound turnips, peeled and cubed
  • 2 cups baby spinach, roughly chopped
  • 1/3 cup chopped fresh dill, plus more for serving
  • 1/4 cup fresh lemon juice

Pantry

  • 2 tablespoons extra virgin olive oil
  • 1.5 cups French green lentils, soaked, drained, and rinsed
  • 8 cups low sodium vegetable stock
  • 1 bay leaf
  • 6 sprigs thyme
  • Fine sea salt, to taste
  • Black pepper, to taste

Instructions

  1. Heat the oil: Heat the olive oil in a large heavy-bottomed pot over medium-high heat to prepare for sautéing the vegetables.
  2. Sauté aromatics: Add the diced onion, carrot, and celery to the pot with a pinch of salt. Cook until the onion is tender and translucent, about 6 to 7 minutes, stirring occasionally to prevent sticking.
  3. Add mushrooms and garlic: Stir in the chopped mushrooms and minced garlic. Cook for 3 to 4 minutes until the mushrooms release their liquid and soften.
  4. Add lentils and turnips: Add the soaked and rinsed lentils along with the peeled and cubed turnips. Pour in the vegetable stock, then add the bay leaf, thyme sprigs, chopped dill, salt, and black pepper. Bring the mixture to a gentle boil.
  5. Simmer the soup: Reduce heat to low, cover the pot, and let the soup simmer for 25 to 30 minutes until the lentils and turnips are tender.
  6. Remove herbs and add greens: Remove the bay leaf and thyme stems from the pot. Stir in the chopped baby spinach and fresh lemon juice to brighten the flavors.
  7. Pureé part of the soup: Carefully transfer about 2 cups of the soup into a blender. Pureé until smooth, then return the blended soup to the pot. Stir and heat through for a few minutes to combine textures.
  8. Final seasoning and serve: Adjust the seasoning with additional sea salt and black pepper to taste. Garnish with fresh dill and serve warm.

Notes

  • Soaking the lentils before cooking helps reduce cooking time and improves digestibility.
  • Partially pureeing the soup creates a creamier texture while retaining some lentil and vegetable chunks for heartiness.
  • Adjust lemon juice to taste for balancing the richness and adding brightness.
  • This soup freezes well; cool completely before transferring to airtight containers.
  • For a non-vegetarian version, substitute vegetable stock with chicken broth.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Find it online: https://recipeteach.com/french-lentil-soup-with-turnips-and-dill-recipe/