• 4servings

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) cooking oil

  2. 1 onion , chopped

  3. 10 ounce(s) mushrooms , sliced thin

  4. 2 cloves garlic , minced

  5. 1 tablespoon(s) soy sauce

  6. 1 cup(s) lentils

  7. 1 3/4 teaspoon(s) salt

  8. 2 quart(s) water

  9. 1/2-pound piece cooked turkey , cut into 1/2-inch cubes (about 2 cups)

  10. 1/4 teaspoon(s) fresh-ground black pepper

  11. 1/4 cup(s) plus 1 1/2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. Variations: Try 2 cups of diced cooked chicken or ham instead of the turkey.

  5. 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, gamey flavor, and the earthy lentils as well, requires a robust and fruity wine.


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