Red Lentil Soup with Chicken and Turnips

1. Sauté the Vegetables:
   • Heat olive oil in a large Dutch oven or soup pot over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables are tender.
   • Add the minced garlic and cook for another 2 minutes, until fragrant. Season lightly with a pinch of salt and black pepper.
2. Add Tomatoes, Turnips, and Lentils:
   • Stir in the diced tomatoes, cubed turnip, and red lentils. Mix everything well to combine the flavors.
3. Simmer the Soup:
   • Pour in the vegetable stock and increase the heat to high. Bring the soup to a boil, then reduce to a simmer.
   • Let it simmer gently for 20 minutes, or until the turnips are tender and the lentils are fully cooked.
4. Add Chicken and Parsley:
   • Stir in the cooked, shredded chicken breast and chopped parsley.
   • Let the soup cook for an additional 5 minutes to heat through and blend the flavors.
5. Adjust and Serve:
   • Taste and adjust the seasoning with more salt and pepper if needed.
   • Serve immediately, garnished with fresh parsley and your favorite toppings (like a sprinkle of Parmesan, a drizzle of olive oil, or some crusty bread on the side).

Tip:

• For a vegetarian version, omit the chicken and add more veggies or beans for extra protein!