Tuesday, November 29, 2011

Turkey and Red Lentil Soup

Even I, who didn't make a whole bird (just a roast), had a lot of leftover turkey after Thanksgiving shabbos. I was in the mood for something spicy, so I started throwing things and spices in a pot and came up with a really good, really satisfying low-fat soup. It takes under 15 minutes to make but it tastes like you spent hours in the kitchen.

2 tsp olive oil
1 onion, chopped finely
1 head celery, diced
3 large carrots, diced small
3 (or more) large slices white meat turkey, torn into small pieces
1 cup cooked chickpeas
1 and 1/2 cup dry red lentils
2 tbsp Indian curry powder
1 tsp smoked paprika
1 tsp hot chili powder or hot paprika (or to taste)
1 tbsp granulated garlic
1 tbsp kosher salt (to taste)
1 tsp black pepper
2 tbsp chopped fresh parsley or coriander
10 cups water (or to cover all contents and give a little space for the lentils to expand)

Sweat onions, celery and carrots in a large pot with the olive oil, just until softened. Add the chopped turkey slices, chickpeas and spices. Taste and correct the seasoning to your liking. Then, add the lentils and the water and cook on medium heat for 15 minutes or until the lentils have softened. Turn off the heat and let stand for several minutes. Taste for seasoning (lentils often absorb salt). Enjoy!

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