1 ½ C green lentils
1 ½ C turnips, peeled and diced
½ C dry white wine
6 C water
Fresh thyme, to taste
Fresh tarragon, to taste
Chilli flakes, to taste
2 garlic cloves, minced
¼ C olive oil
½ C walnuts, pounded (but leave some decent-sized pieces)
parsley, chopped
more olive oil to finish
Combine herbs and garlic in a stock pot and heat gently until the garlic just begins to brown. Add the lentils and mix well and then add the wine and water. Cover the pot a bit and let the soup simmer for about 40 minutes. Check it from time to time and add water if necessary. Add the turnips, taste and season. Continue to cook another 30 minutes or so until the turnips are cooked. Ladle the soup into bowls and sprinkle walnut pieces and parsley on top. Drizzle a little bit of olive oil over each bowl to finish.
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