French Lentil Soup with Turnips Parsnips and Lambs Quarters Quelites
Ingredients
- 1 tablespoon olive oil
- 1 onion
- 2 large carrots, scrubbed but not peeled, chopped
- 2 large celery stalks, chopped
- 1 turnip, peeled and chopped
- 2 large parsnips, peeled and chopped
- 1 clove of garlic, minced
- 1 dried bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon crushed red chili flakes
- 1 cup dry white wine (optional)
- 1 cup French green lentils (lentilles du puy)
- 1/3 cup tomato paste
- 6 cups water (or stock)
- 5-6 cups quelites (clusters of leaves only, no stems)
- sea salt and black pepper
Instructions
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