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Lentil and Turnip Soup with Pounded Walnuts
TURNTABLE KITCHEN14Ingredients
75Minutes
540Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 cups green lentils (small)
- 1 1/2 cups baby turnips (medium-diced)
- 1/2 cup dry white wine
- 6 cups water
- 1/2 chili pepper (a small dried, crumbled)
- 3 tsp. fresh thyme leaves (minced)
- 3 tsp. marjoram leaves (fresh, minced)
- 4 cloves garlic (minced)
- 1/4 cup extra virgin olive oil
- salt
- pepper
- 1/3 cup walnuts (pounded roughly with a mortar and pestle, don’t pound into sawdust; leave a few small chunks for texture)
- 1 Tbsp. flat leaf Italian parsley (finely chopped)
- extra-virgin olive oil (to taste)
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NutritionView More
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540Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories540Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol0mg0% |
| Sodium270mg11% |
| Potassium920mg26% |
| Protein22g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber25g100% |
| Sugars4g |
| Vitamin A4% |
| Vitamin C30% |
| Calcium10% |
| Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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