In an attempt to eat more vegetables and be a tad more creative about what vegetables we eat (green beans…again!?) we’e joined a csa. We had belonged to one years ago, and did quite well with it, but gradually we used less and less. We thought long and hard about, penciled out the cost-benefit stats, and then it just came down to “oh let’s just try it for a little while.” The one we joined is customizable, and we can stop for weeks when we’ll be out of town, and we can also cancel at any time.
Aaannnd of course the very first week we got….turnips. But I was undaunted. I started searching for turnip recipes (thank you Pinterest) and found Red Lentil Soup with Chicken and Turnips. I actually had everything, because just a few days before I’d bought some red lentils, hoping to work up the nerve to try a curry dish.
Instead of using pre-cooked chicken I diced up a few chicken breasts and threw them in the pot to cook with the vegetables. Also, I noticed there were no herbs or spices, save for salt and pepper, in the recipe. I used thyme and some of the italian seasoning blend I get from the bulk section. You could also go another way and use cumin and oregano, or even curry. The base is highly adaptable. You could also omit the chicken and you have a vegan dish. Husband J loved it and son j even wolfed it down. I think he’s going through a growth spurt because right now he will eat anything and lots of it.
If you follow the link you can see a picture of what the soup is supposed to look like. Mine did not look like that at all. Mine looked like tomato and red lentil soup. Also, it was thick. So thick that I used some water to thin it out a bit. And it made a lot. This is one of those awesome recipes that will provide you with lunches for the week, and healthy lunches at that.