Step 1

Heat oil over medium heat in a Dutch oven or large pot. Add onions, carrot, celery, turnip, jalapeño and salt. Cook over medium heat 8 minutes or until vegetables are crisp-tender. Add garlic and sauté 1 minute or until fragrant.

Step 2

Add broth, water, tomatoes, lentils, chili powder and oregano. Bring to a boil. Reduce heat; cover and simmer 30 minutes or until lentils are tender.

Step 3

Add pasta, bring soup back to boil, and cook 10 minutes or until tender.

Step 4

Ladle soup into bowls; sprinkle with cilantro.