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Soups & Stews

Smoked Turkey Lentil Soup - 1997
​​​​​​​​​​​​​​​​​​​​​Recipe courtesy of Don Wozny

INGREDIENTS
  • 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.

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  • Home
  • Breakfast
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  • Vegetables & Sides
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  • Beverages
  • Non-Foods
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  • What's Cooking