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Red Lentil Soup with Turnip and Parsley
- prep: 0 hr
- cook: 0 hr
- total: 0 hr
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This soup will give you fresh appreciation for turnips and will keep your hunger pangs down after lunch.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 3 celery stalks, finely diced
- 1 1/2 cups chopped tomatoes
- 1 1/2 cups dried red lentils
- 1 turnip, peeled and diced
- 1/2 cup chopped fresh flat-leaf parsley
- 1 teaspoon red-wine vinegar (optional)
- Coarse salt and pepper
Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 198 % Daily Value *
- Total Fat: 4 g 6.38%
- Saturated Fat: 1 g 2.98%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 88 mg 3.65%
- Calcium: 36 mg 3.56%
- Potassium: 591 mg 16.89%
- Magnesium: 0 mg 0%
- Iron: 4 mg 20.31%
- Zinc: 0 mg 0%
- Total Carbohydrate: 29 g %
- Dietary Fiber: 12 g 48.58%
- Sugar: 2 g
- Protein: 11 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 0 g
- Vitamin A 20.46%
- Vitamin C 24.44%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables1
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total1 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq