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Turkey, Mushroom, and Lentil Soup

Yield 4
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.

Ingredients

  • 2 tablespoons cooking oil
  • 1 onion, chopped
  • 10 ounce 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

How to Make It

  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

  5. Try two cups of diced cooked chicken or ham instead of the turkey.

  6. 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.

Quick From Scratch Soups & Salads