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Turkey, Mushroom and Lentil Soup



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Turkey, Mushroom, and Lentil Soup

Food & Wine Archives
Quick from Scratch Soups and Salads


"Turkey from the deli -- or from last night's dinner -- makes this
hearty soup especially substantial. You can easily do without the
meat, though; for a perfect vegetarian meal, the mushrooms and
lentils can stand on their own."

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Servings: 4

2 tablespoons cooking oil
1 onion, chopped
10 ounces mushrooms, sliced thin
2 cloves garlic, minced
1 tablespoon soy sauce
1 cup lentils
1 3/4 teaspoons salt
2 quarts water [or substitute
turkey or chicken stock!]
One 1/2-pound piece cooked turkey,
cut into 1/2-inch cubes (about 2 cups)
1/4 teaspoon fresh-ground black pepper
1/4 cup plus 1 1/2 tablespoons
chopped fresh parsley
[Note: If you use stock that has been
salted, you will need to adjust the
amount of salt in the recipe.]

In a large pot, heat the oil over moderately low heat. Add the onion and
cook, stirring occasionally, until translucent, about 5 minutes. Increase the
heat to moderately high. Add the mushrooms and cook, stirring occasion-
ally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.
Add the lentils, salt, and water [or stock] to the pot. Bring to a boil. Reduce the heat and simmer, partially covered, stirring occasionally, until the lentils are tender, 25 to 30 minutes.
Stir the turkey, pepper, and 1/4 cup of the parsley into the soup. Top each serving with some of the remaining 1 1/2 tablespoons parsley.

Try two cups of diced cooked chicken or ham instead of the turkey.

Featured Archive Recipes:
Chinese Cabbage Soup
Smoked Turkey, Broccoli and Black Bean Soup
Wonderful Lentil Soup
NOTE: Most any good vegetable soup,
minestrone, or gumbo will welcome the
addition of leftover turkey! Or how about
turkey instead of chicken in this chili?

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