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