Lentil Soup with Smoked Turkey
Total Steps
9
Ingredients
14
Tools Needed
4
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The Roasted RootIngredients
- 4 null carrots, peeled and chopped
- 1 null yellow onion, chopped
- 5 cloves garlic, chopped
- 1 tablespoons olive oil
- 1-2 null smoked Diestel Turkey thighs
- 1 null lemon, zest of
- null parmigiano reggiano(optional)
- null black pepper
- 2 teaspoons salt
- 6 sprigs thyme
- 1 null bay leaf
- 3 cups chicken stock
- 6 cups water
- 3 cups green lentils
Instructions
Step 1
In a large stock pot, heat the olive oil over medium-low heat. Add the onion and garlic and sauté until translucent.
Step 2
Add the carrots and sauté.
Step 3
Add the lentils and sauté all ingredients together until lentils are glistening.
Step 4
While ingredients are sautéing, bone the smoked turkey thighs and chop the meat into bite-sized pieces.
Step 5
Add the water, chicken broth, salt, pepper, bay leaf, thyme sprigs and the bones from the turkey thighs to the pot. Bring to a boil, then reduce heat to low and simmer.
Step 6
Check the lentils for doneness; they should be soft, but should maintain their shape. Allow soup to cook an additional 15 minutes so that the lentils can absorb more liquid.
Step 7
Add the chopped turkey meat 10 minutes before serving, simply to heat it up as it is already cooked.
Step 8
When lentils are fully cooked and the flavors have come together, remove the thigh bone, bay leaf, and thyme sprigs. Serve in large heaping bowls.
Step 9
Grate desired amount of Parmigiano Reggiano on top and enjoy!