Soups & Stews |
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Smoked Turkey Lentil Soup - 1997
Recipe courtesy of Don Wozny
INGREDIENTS
PREPARATION
In Dutch oven melt butter until sizzling; add onion, mushrooms and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (10 to 12 minutes). Add all remaining ingredients (except parsley, lemon juice and lemon peel). Cover; cook over medium high heat, stirring occasionally, until mixture comes to a full boil (12 to 15 minutes). Reduce heat to low; continue cooking until lentils are tender (35 to 45 minutes). Stir in parsley, lemon juice and lemon peel.
- ¼ cup butter
- 1 medium onion -- chopped
- 8 ounces fresh mushrooms -- sliced 1/4"
- 1 teaspoon garlic -- chopped fine
- 4 medium carrot -- sliced 1/4" thick
- 4 stalks celery -- sliced 1/4" thick
- 1 cup dried lentils
- 2 cups water
- 2 cans chicken broth (14 1/2 oz can)
- 12 ounces smoked turkey -- cut ½” cubes
- 1 teaspoon dried savory leaves
- 1 teaspoon dried thyme leaves
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup fresh parsley -- chopped
- 1 tablespoon lemon juice
- ½ teaspoon lemon peel -- grated
PREPARATION
In Dutch oven melt butter until sizzling; add onion, mushrooms and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender (10 to 12 minutes). Add all remaining ingredients (except parsley, lemon juice and lemon peel). Cover; cook over medium high heat, stirring occasionally, until mixture comes to a full boil (12 to 15 minutes). Reduce heat to low; continue cooking until lentils are tender (35 to 45 minutes). Stir in parsley, lemon juice and lemon peel.