Lentil and Turnip Soup with Pounded Walnuts, Italian Grandmothers

Name: Lentil and Turnip Soup with Pounded Walnuts, Italian Grandmothers
Ingredients: 1 1/2 cups of small, green lentils; 1 1/2 cups of medium-diced baby turnips; 1/2 cup of dry white wine; 6 cups of water; 1/2 of a small dried chili pepper, crumbled; 3 teaspoons of fresh thyme leaves, minced; 3 teaspoons of fresh marjoram leaves, minced; 4 cloves of garlic, minced; 1/4 cup of extra virgin olive oil; salt; pepper; 1/3 cup of walnuts, pounded roughly with a mortar and pestle (don’t pound into sawdust; leave a few small chunks for texture); 1 tablespoon of flat-leaf Italian parsley, finely chopped; extra virgin olive oil, to taste

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It might be a strange time to be posting about lentil soup and turnips, but I promise that it’s worth your time. You see, I’ve had this cookbook, Cooking with I

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Cooking tools:

Mortar and pestle
Pot
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Ladle
Spoon
Soup bowl

Ingredients

1 1/2 cups of small, green lentils
1 1/2 cups of medium-diced baby turnips
1/2 cup of dry white wine
6 cups of water
1/2 of a small dried chili pepper, crumbled
3 teaspoons of fresh thyme leaves, minced
3 teaspoons of fresh marjoram leaves, minced
4 cloves of garlic, minced
1/4 cup of extra virgin olive oil
salt
pepper
1/3 cup of walnuts, pounded roughly with a mortar and pestle (don’t pound into sawdust; leave a few small chunks for texture)
1 tablespoon of flat-leaf Italian parsley, finely chopped
extra virgin olive oil, to taste