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
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
1. Put the
lentilsand 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.
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