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Smoked Turkey And Lentil Soup

Ingredients
  Butter 2 Tablespoon
  Carrot 1 Large, chopped
  Onion 1 , chopped
  Celery stalk 1 , chopped
  White of leek 1 , chopped
  Mushrooms 4 Ounce, chopped
  Dry white wine 1⁄4 Cup (4 tbs)
  Chicken stock 4 1⁄2 Cup (72 tbs)
  Dried thyme 2 Teaspoon
  Bay leaf 1
  Lentils 1⁄2 Cup (8 tbs)
  Smoked turkey 8 Ounce, diced
  Chopped fresh parsley 1 Tablespoon (For Garnish)
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a large saucepan.
Add the carrot, onion, leek, celery, and mush rooms.
Cook until golden, 3-5 minutes.
Stir in the wine and chicken stock.
Bring to a boil and skim off with a spoon any foam that rises to the surface.
Add the thyme and bay leaf.
Lower the heat, cover, and simmer gently 30 minutes.
Add the lentils and continue cooking, covered, until they are just tender, 30-40 minutes more.
Stir the soup from time to time.
Stir in the turkey and season to taste with salt and pepper.
Cook until just heated through.
Ladle into bowls and garnish with parsley.
Serve hot with white crusty bread.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Occasion: 
Thanksgiving
Ingredient: 
Turkey
Interest: 
Healthy

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