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.
It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves them!
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