I love lentils and have been trying various ways to eat them, but this is our favorite so far. The soup is rich and dripping with flavor. The turkey is leftover from the slow-cooked dish made yesterday. Tomorrow I’m using the rest of it to make a creamy coconut turkey, rice, and herb soup. Oh how I love soup. 🙂
turkey lentil & herb soup
3 tbs olive oil
1 cup chopped turkey leftovers
1 medium onion, chopped
1 cup split red lentils, washed & drained
4 1/2 c water
1/4 cup turkey stock
4 sage leaves, fresh & chopped
1/2 tsp dried rosemary
salt & pepper to taste
fresh chopped chives for garnish
- In a large pot, warm olive oil and then cook onion for about 5 minutes on medium heat, covered.
- Add lentils and stir so that they are covered in the oil. Add the turkey, water, sage, rosemary, & turkey stock. Stir frequently while bringing to a boil.
- Cover, lower heat, and simmer for 35-45 minutes or until lentils are soft and creamy.
- Garnish with chopped chives, salt & pepper to taste.
This was ever so simple and easy enough for the dancer to make it with me. She was surprised when her orange lentils turned yellow. 🙂 We ate the filling dish with a piece of toast and I’m full!
p.s. It would also be divine without the turkey…just use a flavorful herb stock instead.