Sunday, October 05, 2008

Lentil Soup

Autumn is here and I am in a soup making frame of mind. Today's recipe is an old family favorite of mine. Classic lentil soup is quick and easy to make. It is tasty, nutritious and a healthy, low fat dish. Lentils are a great source of protein and fiber. They also cook faster than any other legume.



  • 2 smoked Turkey wings or 1 smoked Turkey leg
  • 2 tablespoons Olive Oil
  • 1 large Onion peeled diced
  • 2 large Carrots peeled and diced
  • 2 stalks Celery thin sliced
  • 3 cloves Garlic minced
  • 1 pound Lentils
  • 2 Bay Leaves
  • 3 cups Chicken broth
  • 3 cups Vegetable broth
  • Sea Salt and fresh Ground Black Pepper to taste


  1. Simmer the smoked turkey and bay leaves in the chicken, vegetable broth mix in a covered 6 quart pot.
  2. Cook till tender and the broth has become infused with the smokey flavor.
  3. Inspect the lentils while waiting, remove any foreign matter, and wash thoroughly.
  4. Remove the turkey and bay leaves from the broth, and add the lentils to the pot.
  5. Cool the Turkey and then pick the meat off the bone.
  6. Reserve the meat for later. Discard the bay leaves.
  7. Heat a large sauté pan over a medium flame, add the olive oil .
  8. Add the onions, celery, garlic and carrots, season with some salt to draw out the moisture.
  9. Sweat the vegetables in the pan until the onions are transparent.
  10. Add the Vegetables to the pot with the lentils.
  11. Simmer till the Lentils are tender but not mushy.
  12. Add the reserved turkey till warm.
  13. Season with Salt and Pepper.
  14. Serve hot.

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