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Lemon-Lentil-Turnip Chowder E.A.T. #52

A vegetarian's dream. Thick broth full of lentils and turnips, onions and garlic, with lots of fresh lemon juice and spices.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8
Course: Chowders and Soups, Main Course
Cuisine: Eclectic Southern
Ingredients Method

Ingredients
  

  • 1 cup diced onion
  • 3 garlic cloves, smashed
  • 3 tbsp butter
  • 4 medium size turnips, peeled & chopped
  • 1 1/2 cups lentils
  • 1/2 tsp celery seed
  • 1 tbsp dried dill weed plus extra for serving
  • 4-6 cups broth, chicken or vegetable
  • 1 can unsweetened coconut milk
  • 3 lemons, juiced plus extra for serving
  • Freshly ground black pepper and sea salt to taste

Method
 

  1. Saute the onion and garlic in the butter over medium hi heat. Add chopped turnips and saute a few more minutes.
  2. Add in lentils, celery seed, 1 tablespoon of dill weed, broth and coconut milk. Bring to a boil. Turn heat to low simmer and cook just until turnips and lentils are softened, not mushy.
  3. Serve hot with additional dill weed, slices of lemon, pepper and salt.