Check out this hearty turkey lentil soup with chunk vegetables like carrots and mushrooms. I used my homemade turkey stock as the base for this soup and added some shredded leftover thanksgiving turkey. Try it and let me know what you think.
Prep Time: 10 minutes . Cook Time: 35 hours . Yield: Serves 8
[ezcol_1third]INGREDIENTS
6 Cups Homemade Turkey Stock (or your favorite stock)
1 Lb Roasted Turkey, cubed or shredded
2 Cups Yellow Onion, chopped
1 1/2 Cups Dry Green or Brown Lentils
1/2 Lb Kale, washed and coarsely chopped
1/4 Lbs Carrots, diced
8 Oz Baby Portobello Mushrooms, sliced
4 Cloves Garlic, chopped
4 Sprigs Thyme
2 Tbsp Fresh Rosemary, minced
1 Tbsp Olive Oil
1 Tsp Ground Cumin
Salt, Cayenne Pepper & Black Pepper to taste
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METHOD
1. In a large saucepan, heat oil over medium-high heat. Add mushrooms; cook for about 5 minutes until golden brown. Add onions and garlic; cook until onions are translucent. Add carrots and celery; cook for another 2 minutes. Stirring occasionally.
2. Add lentils, broth, thyme, cumin and rosemary to pot. Bring to a boil then reduce to a simmer. Cook covered for about 25-30 minutes until lentils are soft; stir occasionally and more warm water if necessary.
3. During the last 5 minutes of cook time, stir in turkey and kale. Season with salt and black pepper to taste.
4. Serve warm.
