- In a large pot over medium heat, heat the olive oil until oil is shiny and fragrant.
- Add the onion and sauté, stirring occasionally, for 10 minutes. Onion should be translucent and lightly golden brown.
- Add lentils, carrots, minced garlic, and seasonings and stir. Pour in broth and/ or water, cover, and simmer for 20 minutes.
- While the soup is simmering, chop the turnip greens into smaller, finer pieces.
- Add the turnip greens and balsamic vinegar to the soup. Stir, cover, and simmer an additional 10 minutes.
- Serve immediately. Leftovers can be refrigerated for 3-4 days or frozen up to 3 months.
Recipe courtesy of Nutrition to Fit.