Lentil Soup with Smoked Turkey
By: Julia Mueller
Published: Friday, March 2, 2012 - 1:10pm

Ingredients




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

Preparation

1 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. 2 Add the carrots and sauté for another 2 minutes 3 Add the lentils and sauté everything together about 3 minutes until lentils are glistening. 4 While ingredients are sautéing, bone the Diestel turkey thighs. Chop the meat into bite-sized pieces. 5 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. 6 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. 7 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. 8 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. 9 Grate desired amount of parmigiano reggiano on top and enjoy!

About

Very easy and inexpensive to make lentil soup with tasty smoked turkey