Lentil & turnip soup

Ingredients

4 cloves garlic, finely minced 

3 tsp dried mixed herbs/Herbes de Provence

2 teaspoons fresh thyme leaves, or 1 teaspoon dried 

½ small dried hot pepper, minced 

1 tbsp olive oil 

1 1/2 cups very small lentils (puy/beluga)

1.5 litres water/stock

1 1/2 cups turnips, medium dice 

1 teaspoon salt 

For the garnish: 

1/2 cup fresh walnuts, pounded in a pestle and mortar or with the back of a knife 

1 tablespoon chopped fresh parsley

Extra virgin olive oil

Directions

1. In a medium pot set over medium heat, slowly sauté the garlic, herbs, and hot pepper in the olive oil. Sauté for about 3 minutes, until the garlic starts to turn a golden brown. 

2. Add the lentils and sauté them also for a few minutes, to coat them in the oil and herbs. When the lentils start to crackle a bit, add the water/stock and bring to a simmer. 

3. Partially cover the pot with a lid, bring to a strong simmer, and cook over medium heat for 10 minutes. 

4. Add the turnips and salt, and simmer for 20 to 25 minutes more, until the lentils and turnips have softened and the soup has thickened. 

5. Serve garnished with a generous sprinkling of pounded walnuts, a healthy drizzle of olive oil, and a sprinkling of parsley.