Lentil Soup with Smoked Turkey

Name: Lentil Soup with Smoked Turkey
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 10
Cuisine: Italian
Ingredients: 1 piece Bay Leaves (1 bay leaf); 0 pieces Black Peppercorns (Black pepper to taste); 4 pieces Carrot (4 carrots, peeled and chopped); 3 cup Chicken Stock (3 cups chicken stock); 3 cup Green Lentils (3 cups green lentils); 3 cloves Garlic (3 cloves of garlic); 1 piece Lemon (Zest of 1 lemon); 2 tbsp Olive Oil (2 tablespoons olive oil); 0 pieces Parmesan Cheese (parmigiano reggiano for sprinkling on top); 2 tsp Fine salt (2 teaspoons salt (adjust to your taste preference)); 6 sprig Thyme (6 sprigs thyme); 1 piece Turkey Thigh (1-2 smoked Diestel Turkey thighs); 2 can Water (2 cans water); 1 piece Yellow Onion (1 yellow onion, chopped)

70 minItalian

Servings10

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Gluten Free

Steps

1In a large stock pot, heat the olive oil over medium-low heat.
2Add the onion and garlic and saut until transluscent, about 4 to 5 minutes.
3Add the carrots and saut for another 2 minutes
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.
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.Check 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.10 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.When lentils are fully cooked and the flavors have come together, remove the thigh bone, bay leaf, thyme sprigs and serve in large heaping bowls.Grate desired amount of parmigiano reggiano on top and enjoy!