Lentil Soup with Smoked Turkey

HEALTHY MAKE AHEAD The lentil soup can be refrigerated for up to 3 days.

Course: Main Course, Soup

Keyword: lentil, turkey

Servings:

Author: Food & Wine

Ingredients

1 tablespoon extra-virgin olive oil
3 garlic cloves minced
2 celery ribs finely chopped
2 carrots finely chopped
1 onion finely chopped
One 16-ounce can whole tomatoes chopped and juices reserved
6 cups water
instant chicken bullion
1 bay leaf
1 cup green or brown lentils
3/4 lbs. smoked turkey wing and thigh
4 small red potatoes peeled and sliced 1/4 inch thick
1/4 cup chopped flat-leaf parsley
Salt and freshly ground pepper
Freshly grated Parmigiano-Reggiano cheese for serving

Instructions

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 6 cups of water. Add instant chicken bullion for extra flavor 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.
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.

Notes

Simmering the broth with a Parmesan rind gives the soup an even richer taste.
The cheese rind and turkey parts are very salty and flavorful so do not add any salt until you taste it at the end.
Added a good bit of black pepper.

I usually double the recipe because a 16 oz. bag of lentils is 2 cups. I then use a 28 oz. can of crushed San Marzano tomatoes. Harris Teeter has the smoked turkey wings or legs (2 in a package - about 1 1/2 lbs.) that is perfect for a double recipe.

Lentil Soup with Smoked Turkey