Saturday, 20 June 2009

Simple lentil and turnip leaves soup

These were supposed to be purple top Milan turnips, but each and everyone of them had gone to seed. I am unsure what has happened...maybe it's the weather. Its been hot one day, then raining another. Anyway, rather than compost the whole lot, I decided to strip some of the turnip leaves to eat.
When I got home, the first thing I did was check the web to ensure that the turnip leaves were edible, phew they were. Then it was what to do with them?

It crossed my mind that the lovely Jacqueline (also known as Holler) at Tinned Tomatoes was hosting No Croutons required this month. No Croutons Required is a monthly food event, that is alternately held between Lisa of Lisa's Kitchen and Tinned Tomatoes. The theme for this month is 'leaves'. Leaves of any type could be used in the recipe, as long as the final dish was either a soup or a salad. I decided to give it a go, that is of course if I ain't missed the deadline. It will also be a nice way to read of other food bloggers.
Simple lentil and turnip leaves soup
Serves 4
Ingredients
175g split red lentils
200g turnip leaves, shredded or minced
2 pints of vegetable stock made with 1 tablespoon of bouillon powder
50g butter (or olive oil)
salt and pepper to taste
Method
In a pot, add lentils, vegetable stock and cook on low heat until the lentils begin to disintegrate. Then add turnip leaves and cook for a further 15- 20 minutes, then add butter or oil, salt and pepper to taste and cook for a further few minutes before serving.
'No croutons required' that's for sure! Enjoy!

3 comments:

  1. I can't quite describe how this soup tasted, exept that it was quite earthy and actually rather pleasant. It tasted even better the following day.

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  2. Turnip greens are very popular in the Southern US.

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  3. I was surprised to learn that turnip greens were edible, don't know why. Silly me, you'd think it was obvious.

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