Lentil Soup with Smoked Turkey

Ingredients

• •1 bay leaf
• •1 bell pepper
• •4 carrots
• •3 cups chicken stock
• •3 cups green lentils
• •3 cloves garlic
• •lemon zest
• •2 tablespoons olive oil
• •1 parmigiano reggiano
• •2 teaspoons salt
• •6 sprigs thyme
• •1 turkey thighs
• •2 cans water
• •1 onion

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Method

From foodista.com — read the original

1. 1In a large stock pot, heat the olive oil over medium-low heat.
2. 2Add the onion and garlic and saut until transluscent, about 4 to 5 minutes.
3. 3Add the carrots and saut for another 2 minutes
4. 4Add the lentils and saut everything together about 3 minutes until lentils are glistening. While ingredients are sauting, bone the Diestel turkey thighs. Chop the meat into bite-sized pieces.
5. 5Add the water, chicken broth, salt, pepper, bay leaf, thyme sprigs and the bones from the Diestel turkey thighs to the pot. Bring to a boil. Reduce heat to low and simmer 30 minutes.
6. 6Check the lentils to see level of doneness they should be soft, but should maintain their shape. Allow soup to cook an additional 15 minutes so that the lentils can sop up more liquid.
7. 710 minutes before serving the soup, add the chopped meat. Remember it is smoked so it is already cooked all the way through we are simply heating it up.
8. 8When lentils are fully cooked and the flavors have come together, remove the thigh bone, bay leaf, thyme sprigs and serve in large heaping bowls.
9. 9Grate desired amount of parmigiano reggiano on top and enjoy!