• 1 tablespoon extra virgin olive oil
• 1 cup diced onion (about 1 small onion)
• 1 cup diced carrots (about 3 carrots)
• 1 cup dried lentils
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 5 cups no added salt broth (can use any type of broth, or broth/ water combination)
• 4 oz Nature’s Greens® Turnip Greens
• 1 tablespoon balsamic vinegar

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

  Recipe courtesy of Nutrition to Fit.