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Carrot, Turnip, and Lentil Soup

Carrot, Turnip, and Lentil Soup

Image credit to: Joshua Graveline for Boston Organics


  • 4 Tbsp 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 butter in saucepan, add chopped onions, and cook until soft and translucent. Add chopped carrots, turnip and lentils and stir well into onions.  Pour in stock. 

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

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

Adapted from Melissa's Soups & Stews

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