Wednesday, March 6, 2013

Smoked Turkey & Lentil Soup

For the past week or so, it has been in the upper 70s here in Phoenix, but we face another late cold front this coming weekend, so what better way to celebrate one last burst of winter than to make some hot soup. This recipe comes from my mom, who was given some smoked turkey from a neighborhood friend. She isn't the biggest fan of smoked meats, so she combined it in a soup with lots of vegetables and lentils, not to dull the flavor of the meat, but to enhance the flavor of the soup. 

Smoked Turkey & Lentil Soup


  • 1 tbsp. olive oil
  • 3 garlic cloves, peeled
  • 2 ribs celery, finely chopped
  • 2 large carrots, finely chopped
  • 1 onion, finely chopped
  • 1 16-oz. can whole tomatoes & juices, reserved
  • 1 bay leaf
  • 1 cup lentils (brown or green)
  • 4 small red potatoes, peeled, sliced 1/4 inch thick
  • 3/4 lb. smoked turkey meat
  • salt and pepper
  • freshly greated parmesan-reggiano cheese
In a large pot heat the oil over medium-high heat. Add the garlic, celery, carrots, and onion. Stir the mixture occasionally until softened, about 7 minutes. 

Add the tomatoes, bay leaf, lentils, smoked turkey, and 2 quarts of water. Bring to a boil and cover partially. Simmer, stirring occasionally, until lentils are very tender, about 1 hour. 

Add potatoes and simmer until tender, about 10 minutes.

Remove any bones from your turkey, if necessary, return the meat, then discard the bones and bay leaf. Add parsley, salt, and pepper.

Serve a large bowlful and top with cheese. 

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