Turnip And Jerusalem Artichoke Soup

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 medium onions, chopped (leeks are also okay)
• 1 tablespoon olive oil
• 1 small turnip, peeled and chopped
• 1 lb jerusalem artichoke, peeled and sliced
• 4 ounces split red lentils
• 2 pints vegetable stock
• 1 bay leaf
• salt and pepper

Recipe

• 1 when you are preparing the artichokes, drop them into water with a bit of lemon juice or vinegar as you go so they don't discolour. drain before adding to the recipe later.
• 2 start the soup by sauteing the onions in the oil for a couple minutes.
• 3 add the turnips and artichokes. fry for 3 - 4 minutes, then put the lid on and sweat for 5 minutes, stirring once or twice to avoid sticking.
• 4 you may need to add 1/4 cup water if things start to stick to the pot.
• 5 rinse the lentils in a sieve then add to the vegetables with the stock. stir well and bring to the boil.
• 6 boil for 10 minutes, then reduce heat to a gentle simmer. simmer for about 25 minutes.
• 7 remove the bay leaf.
• 8 liquidise if preferred, then season to taste.