Skip to Content

Carrot, Turnip, and Lentil Soup

Carrot, Turnip, and Lentil Soup

Image credit to: Joshua Graveline for Boston Organics


  • 4 tbl butter, or oil
  • 2 yellow onions peeled and chopped
  • 4 carrots peeled and chopped
  • 1 medium turnip peeled and chopped
  • 1/2 cup lentils
  • 1 large garlic large clove peeled and chopped
  • salt and pepper
  • 1 tbsp parsley finely chopped
  • 5 cups vegetable stock


1. Melt the butter in a saucepan, add the chopped onions, and cook until the onions are soft and translucent. Add the chopped carrots, turnip and lentils and stir well into the onions.  Pour in the stock. 

2. Half cover the pan with a lid, and simmer gently for 35-40 minutes.  Halfway through the simmering, add the chopped garlic. Take the pan off the heat and cool slightly, then process in the blender. 

3. Pour the smooth soup into a clean saucepan and reheat.  Season to taste with salt and pepper. Just before serving, stir the parsley through the soup

Adapted from Melissa's Soups & Stews

Shop Ingredients