This vegan Lemony Lentil Turnip Chowder is light and hearty (yep, I think soup can be both light and hearty!), and a tangy, tasty way to pack nutritional variety into your diet. Since ‘soups on’ in half an hour plus change, this chowder makes a quick, easy and truly satisfying weeknight meal.
Why I Love this Vegan Lemony Lentil Turnip Chowder
This vegan lemony lentil turnip chowder is quite similar to one of my favorite summertime recipes, Lemony Sweet Corn Chowder. In both chowders, the tanginess of lemon and fresh grassiness of the dill come together in a bright explosion of flavor. But when fresh sweet corn is out of season, this lentil turnip chowder recipe is my lemony chowder go-to.
In this recipe, we mix things up a little by using turnips rather than the traditional potatoes one typically expects in a chowder. I love turnips for their slightly bitter, almost radish-like flavor. I also consider it a bonus whenever I can incorporate ingredients from the produce aisle other than my old faves. (Hello, potatoes!)
That’s because fruits and vegetables have unique nutritional profiles that offer different health benefits–and would you believe, our bodies are actually built with specific receptors for specific fruits and veggies? So yes, diversity in our diet matters.
I also just can’t get enough lentils (and chickpeas) lately, ever since I watched this short video on NutritionFacts.org. Compared to other beans and legumes, lentils pack some serious nutritional punch. So I’m making and effort to include more of them in our black-bean dominated diet (black bean burritos, smashed black beans & avocado toast–I even put black beans in our brownies!)
How to Make Vegan Lemony Lentil Turnip Chowder
If you’re a multi-tasker like me, you’ll appreciate that you can do your prep in steps. For example, while the onions, garlic and celery are sautéing, you have time to dice your turnips and rise your lentils. Then, while the turnips and lentils are cooking, you can get out the blender, chop your dill, and squeeze and zest your lemon. And before you know it, soups on!
I use red lentils in this vegan lemony lentil turnip chowder recipe because they cook fast (about the same time it takes for the diced turnips), so everything is ready together. While it’s never a good idea to add salt or acid to lentils or beans before they cook (see recipe notes), red lentils are SO forgiving!
If you forget and salt your onions or add the lemon juice too soon (yup, I have), this soup still cooks up right on time. Just be careful not to boil or over cook red lentils, as they’ll start to get mushy and fall apart quickly. Not a deal-breaker, but maybe not the prettiest in your bowl.
We may not be able to find fresh sweet corn year ’round, but this vegan lemony lentil turnip chowder is always in season.
Lemony Lentil Turnip Chowder
Ingredients
- 1 onion diced
- 2 cloves garlic minced
- 2 stalks celery finely diced
- 1 pound turnips peeled and 1/2 inch diced (about 2 medium. For a thicker chowder, use 3 turnips)
- 1 cup red lentils
- 1/4 teaspoon celery seed (optional)
- 1/4 cup loosely packed fresh dill chopped (+ more for garnish)
- 3 cups prepared vegan bouillon such as Vogue Instant Vegetarian Chicken Base-Low Sodium or homemade vegetable stock
- 1 13.5 ounce can light coconut milk (or sub plant milk - see notes)
- 1 lemon juiced and zested (about 2 tablespoons of juice)
- Sea salt and freshly ground black pepper to taste
Instructions
- Heat 1 tablespoon of water in a large pot or Dutch oven over medium heat. Add the onion, garlic and celery, and cook for 5 minutes or until soft. (Don't add salt yet-see notes.)
- Add the turnips, lentils and celery seed (if using), and mix well until everything is coated and hot.
- Add the prepared bouillon (or stock) and coconut milk (or plant milk), and heat until it almost begins to boil. Then reduce the heat, cover and simmer until the turnips and lentils are tender, 15-20 minutes.
- Add the lemon zest and juice.
- Ladle 3 cups of the soup into a blender and blend on medium speed until just creamy, being careful to allow steam to escape. Don't over blend. Add the blended soup back to the pot. Add the chopped dill, season with salt and pepper to taste, and stir.
- Garnish with a few sprigs of fresh dill if desired.
Notes
- If you want to avoid saturated fat, you can replace the light coconut milk with plant milk. But if you do occasionally include light coconut milk in your diet, it adds a nice flavor to this soup.
- I never add salt or acid (lemon, tomatoes, etc.) to beans or lentil until they're fully cooked, as this can keep them from cooking. Red lentils are more forgiving, but some lentils will take a very long time if you forget to wait.
Simon Nightingale
June 15, 2019 atI make lots of soups & wanted something a bit different so I thought I’d try this.
I’ve never used turnips & not a big fan of dill but Elizabeth this chowder is sensational!
Thank you so much for sharing.
elizabeth
June 15, 2019 atHello Simon, I’m so glad you gave this soup a try–especially since you’re not a dill fan! Thanks for taking the time to write to me. I’m thrilled that you like this chowder so much. It’s one of my favorites, too. 🙂
Chris
May 9, 2019 atIt took me a while to find the comment box, but here it is. Thank you so much for this fabulous recipe. I told my husband I was going to make a turnip soup, and he told me he does not like turnips. Who knew. I went ahead anyway and it tasted pretty good to me! Just as I finished cooking, two friends arrived. I offered them tea or coffee, and they asked what I was making, and opted for a bowl of soup instead. Then they wanted seconds, and I just about managed to take enough out of the pot for me and my husband for our supper before they would eat the lot. And it was gone! Definitely a new top of the list favourite for this family! Easy and delicious! Now that I have found the website, I am all gaga about lots of recipes. Next will be the Vegan Mushroom Walnut Bolognese, and I have already bought a larger supply of turnips in case we get more visitors who would prefer a bowl of soup to a cup of something!
Amazingly, MADISON is the only town in the midwest I have ever been to. The friend I stayed with in Glasgow to learn English when I was still at school moved to Madison, where her Dad was a lecturer at the University.(I am originally from Germany). We now live half the year just North of London, the other half in South Florida. So your recipes will be doing the rounds around the world! Keep up the good work.
elizabeth
May 9, 2019 atHi Chris!
Thank you SO much for sharing this. (And for taking the time to find the ‘leave a comment box’ on my site.) I can’t tell you how much it makes my day! I absolutely LOVE your story. Sounds like your husband likes turnips after all! This soup is one of our favorites, too. My husband’s colleague had a new baby, and we brought them this soup and bread. They loved it.
I hope you like the other recipes you try. The Bolognese is a great choice–probably my all time favorite on the whole site.
Wow, so cool that you’ve been to Madison. If you had to pick just one Midwest town, it’s a pretty good one. South Florida is pretty nice too–especially in the winter.
Chris, I’m so glad we found each other. 🙂 Happy cooking to you, my new friend!
Chris
May 10, 2019 atAfter yesterday’s success with the lemony turnip soup. I went out and bought more turnips, and doubled the ingredients. I have lots of Systema pots that are great for freezing soup. Good single portion, and my husband’s culinary skills enable him to warm one up for himself when I am out. Changed today’s recipe slightly: Did not have celery seeds, so I added some Fennel Seeds. I also had some Cauliflower stalks left from the cauliflower and chickpea curry that’s bubbling for tomorrow, and I also added a couple of chopped parsnips, as I am particularly fond of them. Also to comply with Dr Fuhrmann’s G-Bombs, I added ground dried mushrooms; I tend to put that in all my soups, So slightly different taste, but still delicious. Then I saw the warm Kale salad on the front page……..the Parpadelle noodles await the Walnut and mushroom pasta. Could not get any Miso Paste today, so the cheese sauce will have to wait. I am going to be a busy bee in the kitchen. Thanks for ;your inspiring website!
elizabeth
May 11, 2019 atWow Chris, You have been busy! I always tell people trying to adopt a plant-based lifestyle to get in the kitchen and cook like their life depends on it. You clearly have this one mastered!! Love all of your adaptations. I always look at a recipe as a great place to start, but substituting and experimenting are part of the creative process, and we all have different tastes. Ha! Love the note about your husband’s culinary skills! :))) He’s quite fortunate that your culinary skills seem to be quite superb. It sounds like you both eat very well. Happy cooking!
Alison
January 5, 2019 atWe’ve made this three times and have loved it each time; I think it will definitely be a staple for years to come! I’ve already passed on your recipe to two different friends but I also wanted to give my compliments to the chef. Thank you for sharing this recipe!
elizabeth
January 5, 2019 atAlison, thank you SO much for your kind words! I’m thrilled that you love this soup; it’s one of my favorites, too. And thanks for sharing with your friends. By far, the best part of creating these recipes, is finding out that someone, somewhere is enjoying them. Healthy, happy new year to you!
Christine Klein
November 28, 2018 atDear Midwestern Girl,
honestly, this is THE BEST WFPB RECIPE I’ve ever come across in the wide wide web! Prepared it for two evenings in a row and can’t stop eating until the pot is empty. I looooove dill though. This is definitely my new light and hearty soulfood, thank you so much for this! Regards from an old mideuropean girl (Vienna, Austria) PS: I will try your Tortilla Cannolis too 🙂
elizabeth
November 28, 2018 atWow, Christine–thank you SO VERY MUCH for letting me know how much you like this soup! Seriously, you just made this blogger’s day. I’m with you, I just adore dill and especially that classic dill-lemon combo. ‘Old mideuropean girl’ — HA, I love it!!! In the US, Midwesterners are known for being polite, hard-working but also ‘unhealthy/overweight.’ I hoped to bust that stereotype with my blog name, but didn’t consider until later it probably doesn’t make much sense outside the US.:0 Good luck with the cannolis. Not sure they’ll measure up to the amazing pastries you have in Austria, but I think they are pretty good for being WFPB. PS-If you come back, would you be so kind as to give this recipe a star rating? Apparently, Google doesn’t feel you have a high-quality site without them. Thanks so much!
Christine Klein
November 29, 2018 atDear Elizabeth, rating done! *thumbsup* .. I’ll try the cannolis this weekend and they will for sure measure up to our pastries (as they consist mainly of fat, sugar, eggs, flour and some other non-healthy ingredients – they can easily be considered “amazing” ;-)) .. but you know, the true amazingness is when it tastes delicious without all this unhealthy stuff 😉
elizabeth
November 29, 2018 atThanks Christine, I truly appreciate the rating. Well said about the ‘amazingness’ of desserts! As I wrote in the post, I couldn’t eat something like that anymore even if I wanted to. Have fun making the cannolis, and please don’t hesitate to ask a question or let me know what you think–amazing or not!