Rustic Turnip & Lentil Stew with Garlic-Parmesan Herbed Croutons
By Dishing Up the Dirt
This meal is a lovely combination of sweet/spicy turnips, creamy potatoes, hearty lentils and the best garlic-parmesan croutons in the world!
Ingredients
Stew
- 2 Tablespoons olive oil
- 1 medium-sized yellow onion, diced
- 2 small leeks, diced (white and light green parts only)
- 3 cloves of garlic, minced
- 1 bunch of turnips, cut into 1/4 inch cubes (reserve the greens)
- 1 large russet potato, cut into 1/4 inch cubes (about 1 1/4 cups worth)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes
- 1 1/4 cups french green lentils
- 1 bay leaf
- 6-8 cups vegetable stock
- 1 bunch of turnips greens (about 2 cups worth) roughly chopped (can substitute with spinach, arugula or kale if the greens of your turnips aren’t healthy)
- salt + pepper to taste
- Fresh parsley for garnish
Garlic Parmesan Herbed Croutons
- 2 large cloves of garlic, sliced thin lengthwise
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup olive oil
- 1 loaf of rustic style bread, cut into 3/4 inch cubes
- 1/4 cup freshly grated parmesan cheese
Overview
Prep Time
20 minutes
Cook Time
45 minutes
Serves
6
Instructions
Step 1
In a large pot heat the olive oil over medium heat. Add the onion and leek and sauté for about 5 minutes. Stir in the garlic, turnips (not the greens yet!) potato, and spices. Cook until fragrant. About 2 minutes.
Step 2
Add the lentils, bay leaf and 6 cups of vegetable stock. Bring to a boil. Reduce heat and simmer for 30 minutes, adding more stock (or water) if need be. Stir in the turnip greens and season to taste with salt and pepper. Keep the soup on low heat until ready to serve.
Step 3
Preheat the oven to 350F. Prepare the croutons by combining the garlic, oregano, thyme, salt, pepper and oil in a saucepan and bring to a simmer over medium-high heat. Simmer for about 5 minutes. Discard the garlic and in a large bowl combine the bread cubes with the oil/herb mixture. Place the bread on a baking sheet and bake in the oven until golden brown. About 8 minutes. Remove from the oven and sprinkle the bread with the parmesan cheese.
Step 4
Ladle the soup between bowls and top with the croutons and minced parsley. Season to taste with additional salt and pepper if need be.
Notes
- If your turnip greens don’t look good you can substitute with spinach, arugula or kale
- Croutons adapted from epicurious
- Use this recipe as a guide and adjust measurements and ingredients as necessary
- Taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
