Smoked turkey and lentil soup from The Roasted Root is an easy and inexpensive Sunday supper. Lentils are a quick cooking bean that take approximately 30-40 to become tender. With a little help from boxed chicken stock, dinner can be on the table in about an hour. Seve this soup with a mountain of grated parmesan cheese and a slice of crusty bread
4 carrots, peeled and chopped
1 yellow onion, chopped
5 cloves garlic, chopped
1 tablespoon olive oil
1-2 smoked Diestel Turkey thighs
3 cups green lentils
6 cups water
3 cups chicken stock
1 bay leaf
6 sprigs thyme
2 teaspoons salt
Black pepper to taste
Zest of 1 lemon
parmigiano reggiano for sprinkling on top
In a large stock pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté until transluscent, about 4 to 5 minutes.
Add the carrots and sauté for another 2 minutes
Add the lentils and sauté everything together about 3 minutes until lentils are glistening.
While ingredients are sautéing, bone the Diestel turkey thighs. Chop the meat into bite-sized pieces.
Add the water, chicken broth, salt, pepper, bay leaf, thyme sprigs and the bones from the Diestel turkey thighs to the pot. Bring to a boil. Reduce heat to low and simmer 30 minutes.
Check the lentils to see level of “doneness” – they should be soft, but should maintain their shape. Allow soup to cook an additional 15 minutes so that the lentils can sop up more liquid.
10 minutes before serving the soup, add the chopped meat. Remember it is smoked so it is already cooked all the way through – we are simply heating it up.
When lentils are fully cooked and the flavors have come together, remove the thigh bone, bay leaf, thyme sprigs and serve in large heaping bowls.
Grate desired amount of parmigiano reggiano on top and enjoy!
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