Red Lentil Soup With Turnip And Parsley  And Raw Kale Confetti Salad

WHEN THAT FIRST COLD RAINY FALL DAY ROLLS AROUND and you find yourself yearning to put a pot of soup on the stove, this soup is the answer. It’s the perfect use for the final baskets of tomatoes from your garden or the farmers market, and a great way to feature fall’s bounty of sweet turnips.


1 ½ cups dried red lentils

3 cups water

Thumb-size piece kombu

1 medium yellow onion, diced

4 garlic cloves, minced

3 celery stalks, diced

2 tablespoons extra virgin olive oil

2 tablespoons mirin

1 ½ cups chopped tomatoes

1 turnip, peeled and diced

1 ½ cups cooked great northern beans

4 cups vegetable stock

Sea salt and freshly ground

black pepper

½ cup fresh flat-leaf parsley


Rinse and drain lentils. Place in pot with water and kombu and bring to boil. Skim and discard foam. Reduce heat to simmer, partially cover and cook until lentils are soft (about 20 minutes). Remove from heat and set aside.

In soup pot or Dutch oven over medium heat, sauté onion, garlic and celery in oil until soft (4–6 minutes).