Turnip and Lentil Soup with Walnuts

by Ooooby Crew


1 1/2 cups green lentils
1 1/2 cups turnips
1/2 cup dry white wine
6 cups water
1/2 t chili pepper flakes (or more to taste)
3 t fresh thyme leaves, minced
3 t fresh marjoram leaves, minced
4 cloves garlic, minced
1/4 cup olive oil
salt and pepper, to taste
1/3 cup of walnuts, pounded roughly with a mortar and pestle
1 T parsley, finely chopped
extra virgin olive oil, to taste


Combine the garlic, herbs, pepper flakes and olive oil in a soup pot. Saute for a few minutes on medium heat until garlic begins to turn golden. Add the lentils, mixing them with the herbs and garlic. Next, add the wine and water. Cover the pot a bit and simmer for about 40 minutes. If the soup starts looking dry, add more water. Add the turnips and season with salt. Simmer for another 20 to 25 minutes, until the turnips are tender. Ladle into soup bowls and top with a tablespoon of pounded walnuts, a sprinkling of parsley and a generous drizzle of olive oil. Season with a bit more salt and freshly ground pepper.

We love coming home to our weekly fruit box. Having two small children it means we always have plenty of fruit in the house which makes meal and snack times a lot easier! It helps that the Beanies team are all super friendly and helpful.

— Emma, Ranmoor

Get started!

Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.