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.
- 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
- 1 1/2-pounds 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
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 occasionally, until golden, about 5 minutes. Stir in the garlic and the soy sauce.
Add the lentils, salt and water 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.
Tip: Try 2 cups of diced cooked chicken or ham instead of the turkey. WINE RECOMMENDATION: Zinfandel is the one truly American red, so why not serve it with our native bird? It's more than poetic license: Turkey's strong, gamy flavor, and the earthy lentils as well, requires a robust and fruity wine.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
444 calories; 9g total fat; 105mg cholesterol; 1337mg sodium; 34g carbohydrates; 16g fiber; 58g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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