In a large soup pot, sauté garlic and cilantro in olive oil for 4-5 min. Add diced parsnips, turnips, and carrots and cook for another 3 min.
Add water, bring to boil and add lentils. Reduce heat to low: cover and simmer for about 25 min, until the lentils are tender.
Add chickpeas, crushed tomatoes, tomato purée, salt, cumin, turmeric ,pepper and cayenne.
Bring to a quick boil, then reduce heat, and simmer covered for another 15-20 min.
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|Serving Size: 1 Serving (196g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 25 (93%)|
|Amt Per Serving||% DV|
|Total Fat 2.7g||4 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 11.7mg||0 %|
|Potassium 14.9mg||0 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 0.1g||0 %|
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Calories per serving: 27
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