Recipe Box # 32 - Classic Lentil Soup

My husband loves soup, in the winter, to put it mildly.  Other than nut cake, he asks only for soup, any kind of soup.  I love to make soup so this is truly a labor of love.  I rarely cook with lentil and wasn't sure how well it would go over with hubby.  Indeed, it was a great success.  I added the turkey to the recipe and in my opinion, this turned it, into a "souper soup".  Classic Lentil Soup  - adapted from Mark Bittman Makes: 4 servings   Ingredients: 1 cup dried lentils, washed and picked over 1 bay leaf Several sprigs fresh thyme or a few pinches dried 1 carrot, thin sliced 1 celery stalk, cut into 1/2-inch dice 4 cups vegetable stock or water, or more as needed Salt and freshly ground black pepper 2 tablespoons extra virgin olive oil 1 onion, chopped 1 teaspoon minced garlic 1 1/2 cups slivered turkey  Method: 1. Put the lentils and stock in a medium saucepan. Sprinkle with salt and pepper. Bring to a boil, then turn the heat down to low and cook, stirring occasionally, until the lentils are tender, about 30 minutes. 2. Meanwhile, put the olive oil in a small skillet over medium heat. Add the onion, carrot, celery and turkey and cook, stirring, until it softens, about 5 minutes. Add the garlic and stir, then cook for 1 minute more and turn off the heat. 3. The soup may be made ahead to this point, cooled, and refrigerated for up to 2 days. Reheat gently. Add more stock if the soup is too thick, then taste, adjust the seasoning, and serve. Linked to Keep it Real Thursdays     Gallery of Favorites Your turn: