Sunday, November 25, 2007

Turkey Lentil Soup ..... Thanksgiving fades as we use the leftovers to make a delicious soup.

Turkey Lentil Soup
The turkey leftovers make the most delicious stock for soup and what a healthy way to eat after the large meal of Thanksgiving. I used a new recipe this year rather than the traditional Turkey Vegetable Soup or Turkey Noodle Soup I would make.
1 1/2 Tablespoons olive oil
1 large onion, chopped
3 garlic cloves, chopped
2 carrots, chopped (1 cup)
1/2 cup chopped fresh or canned tomatoes
1 celery rib, chopped
1 1/4 teaspoon ground cumin
1/2 teaspoon salt
1 cup dried red lentils
5 1/2 cups Turkey stock
2 Tablespoons chopped parsley
Directions: Place the carcase of the turkey into a pot of water with an onion and rib of celery, salt and pepper. Simmer until the flavor has been extracted and the bits of remaining meat are easily pulled from the bones. Remove onion and celery from stock. Return meat to pot for soup. In a fry pan, place the olive oil and onion to saute, add the celery and continue to saute until celery is less crunchy. Add to stock the garlic, cumin and salt, add tomatoes, carrots, and lentils to simmer about 20 minutes. When lentils are cooked, serve the soup in bowls garnished with finely chopped fresh parsley .

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