Lemony Lentil and Turnip Chowder

May 7, 2024

Jill Melton

A vegetarian’s dream. Thick broth full of lentils and turnips, onions and garlic, with lots of fresh lemon juice and spices. Teresa Blackburn

Ingredients

1 cup diced onion

3 garlic cloves, smashed

3 tablespoons butter

4 medium size turnips, peeled and chopped

1 1/2 cups yellow lentils

1/2 teaspoon celery seed

1 tablespoon dried dill weed plus extra for serving

4–6 cups broth, chicken or vegetable

1 (12-ounce) can unsweetened coconut milk

3 lemons, juiced plus extra for serving

Freshly ground black pepper and sea salt to taste

Preparation

1. In a large saucepan, sauté onion and garlic in butter over medium high heat, about 5 minutes. Add turnips; sauté a few more minutes.

2. Add lentils, celery seed, 1 tablespoon of dill weed, broth, coconut milk and lemon juice. Bring to a boil. Turn heat to low, and simmer just until turnips and lentils are softened, not mushy, about 15 minutes.

3. Serve hot with additional dill weed, slices of lemon, pepper and salt.