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

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