Hearty Turkey Lentil Soup #SundaySupper
Even though we don’t want to think about it, all the signs are there. It’s getting to be soup season. . .hot chocolate season. . .warm (even spiked) beverage season ~ whatever-it-takes-to-get-us-through season. Soup is often my go-to in the winter months so I’m always on the prowl for new soup recipes. This Hearty Turkey Lentil Soup #SundaySupper is one of my favorites. Not only nutritious, but so many levels of flavor! Now I get it. Not everyone buys a ticket for the Lentil Train. It’s a pretty definitive line that, admittedly I used to be on the opposite side of. No thank you I don’t need a ticket for the Lentil Train. Then several years ago our book, now wine club (we’ll save this explanation for another post) also had a soup swap (such a versatile group of gals!). One friend brought Lentil Soup. I stored it in my freezer until finally one cold winter afternoon when I really needed to and should have gone grocery shopping but didn’t, I found myself thawing and heating that soup and instantly falling in L♥VE with lentils. Who me? Healthy lentils? I eat pizza rolls dipped in full-fat ranch dressing. We own a deep-fryer that we routinely use and some have even suggested I have the appetite of a teenage boy. . .healthy lentils? If you’re a non-lentil — don’t need that ticket, uh-uh, no way anti-train rider, I’m speaking from experience when I ask you to set aside your. . .ahem. . .preconceived ideas about lentil soup because this Hearty Turkey Lentil Soup #SundaySupper is so delicious that the next time you hear l.e.n.t.i.l., you’ll be saying “all aboard”!
Let’s make soup!
Warm up your favorite soup pot and drizzle in a bit of olive oil. Add the ground turkey and a good dose of salt and pepper. Break up the meat as it cooks and drop in the usual soup trio, chopped carrots, celery and onion — and a couple cloves of garlic, too.
Enter stage left, the star of the show!
Tomatoes, tomato paste for extra richness, a bay leaf and drumroll ~ the lentils!
Wait ~ we’re not done yet!
We need a broth for our soup, so we’re adding tangy vitamin-packed vegetable juice and chicken stock. I cut the rind off the Parmigiano-Reggiano cheese and dropped it into the pot, too. Trust me on this one. Cheese rinds add crazy good flavor to soup!
Put a lid on it!
Let it simmer giving all the flavors a chance to come together just until the lentils are almost done but still have a little bite to them. Stir in the Ditalini pasta (tiny beads that won’t take over your soup), lid back on and simmer another 8-10 minutes or until the pasta is al dente and the lentils completely cooked. Alphabet pasta is a fun option if you have small kids in your house.
Man (or woman) can’t live on soup alone, so the crew at Sunday Supper has made sure you’re covered for all things necessary to keep you warm ~ soups, stews, warm desserts, even drinks! By the time you’re finished making and eating all this yumminess, well. . .coats and scarves may be optional. ♥
- Olive oil for drizzling
- 1/2 pound of ground turkey
- 1 - medium onion, diced
- 2 carrots, diced
- 1/2 cup celery, chopped
- 1 teaspoon of cumin
- 2 - cloves of garlic, grated
- 2 tablespoons tomato paste
- 1 - can diced tomatoes, 14.5 ounce
- 3/4 cup of lentils (green)
- 5 cups of vegetable juice
- 2 1/2 cups chicken stock
- 1 – bay leaf
- salt and pepper to taste
- Juice of 1/2 lemon
- 1/2 cup ditalini pasta (dry)
- 1/4 cup fresh parsley, finely chopped
- Freshly grated Parmigiano-Reggiano cheese
- Rind from fresh Parmigiano-Reggiano
- In large soup pot, drizzle olive and warm.
- Add the turkey to the pot and season generously with salt and pepper.
- Continue cooking the turkey, breaking it up with a spatula or wooden spoon.
- Drop in the celery, carrots, onion and cumin. Cook 5-7 minutes.
- Grate the garlic into the pot and cook over medium heat about 5 minutes.
- Stir in the tomato paste and cook another 2 minutes.
- Add the tomatoes, bay leaf and lentils, stirring to combine.
- Cut the rind off the wedge of Parmesan cheese.
- Pour in the vegetable juice, lemon juice and chicken stock and blend.
- Drop in the Parmigiano-Reggiano rind (whole).
- Bring to a boil. Reduce heat and simmer 15 minutes. Lentils will not be completely cooked through at this point.
- Stir in the dry pasta and continue simmering 8-10 minutes or until pasta is al dente and lentils are soft/cooked.
- Add the parsley and combine.
- Taste and adjust salt and pepper as necessary.
- Serve with grated Parmigiano-Reggiano for topping.
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