Name: Berbere-Spiced Lentil & Turnip Soup
Total time: 5 h 20 min
Ingredients: 1 pound green lentils, rinsed; 8 cups low-sodium vegetable broth; 4 small turnips, peeled and cut into 1/2-inch pieces; 3 large tomatoes, peeled if desired, cut into 1-inch pieces; 1 large onion, diced; 2 stalks celery, cut into 1/2-inch pieces, plus leaves for garnish; 2 cloves garlic, grated; 2 tablespoons salt-free berbere spice blend; 1 ¼ teaspoons salt; Plain Greek yogurt for serving

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Directions

Step 1
Combine lentils, broth, turnips, tomatoes, onion, celery, garlic, berbere and salt in a 6-quart slow cooker. Stir to make sure the lentils and turnips are covered with the liquid. Cover and cook until the lentils and vegetables are tender, 5 to 6 hours on High or 8 to 10 hours on Low.

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Step 2
Serve the soup topped with celery leaves and yogurt, if desired.

To make ahead

Refrigerate for up to 4 days.

Equipment

6-qt. slow cooker

Nutrition Facts

Serving Size:

about 1 1/4 cups

Per Serving:

215 calories; fat 1g; sodium 433mg; carbohydrates 41g; dietary fiber 8g; protein 13g; sugars 7g; niacin equivalents 2mg; vitamin a iu 1196IU; potassium 581mg.

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Ingredients

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To make ahead

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Berbere-Spiced Lentil & Turnip Soup

Print Options

Ingredients

Directions

To make ahead

Equipment

Nutrition Facts