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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Lentil Soup with Smoked Turkey Recipe

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This recipe for Lentil Soup with Smoked Turkey is from The Gibson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon extra-virgin olive oil
3 garlic cloves, peeled
2 celery ribs, finely chopped
2 carrots, finely chopped
1 onion, finely chopped
1 16 ounce can whole tomatoes, chopped and juices reserved
1 bay leaf
1 cup green or brown lentils
3/4 pound smoked turkey wing and thigh
4 small red potatoes, peeled and sliced 1/4-inch thick
1/4 cup chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano cheese, for serving
Directions:
Directions:
Step 1
In a large pot, heat the oil. Add the garlic, celery, carrots and onion and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the tomatoes, bay leaf, lentils, smoked turkey, and 2 quarts of water and bring to a boil. Cover partially and simmer, stirring occasionally, until the lentils are very tender, 1 hour. Add the potatoes and simmer until tender, 10 minutes.

Step 2
Remove the turkey meat from the bones and return it to the soup; discard the skin, bones, and bay leaf. Add the parsley and season the soup with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.
Number Of Servings:
Number Of Servings:
4 to 6
Preparation Time:
Preparation Time:
30 minutes, Cook: 1 hour 15 minutes
Personal Notes:
Personal Notes:
This protein-packed soup lets two hearty and flavorful ingredients share the spotlight.

 

 

 

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