- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, peeled
- 2 celery ribs, finely chopped
- 2 carrots, finely chopped
- 1 onion, finely chopped
- One 16-ounce can whole tomatoes, chopped and juices reserved
- 1 bay leaf
- 1 cup green or brown lentils
- 3/4 pound smoked turkey wing and thigh
- 4 small red potatoes, peeled and sliced 1/4 inch thick
- 1/4 cup chopped flat-leaf parsley
- Salt and freshly ground pepper
- Freshly grated Parmigiano-Reggiano cheese, for serving
- In a large pot, heat the oil. Add the garlic, celery, carrots and onion and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the tomatoes, bay leaf, lentils, smoked turkey and 2 quarts of water and bring to a boil. Cover partially and simmer, stirring occasionally, until the lentils are very tender, 1 hour. Add the potatoes and simmer until tender, 10 minutes.
- Remove the turkey meat from the bones and return it to the soup; discard the skin, bones and bay leaf. Add the parsley and season the soup with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.
The lentil soup can be refrigerated for up to 3 days.
Earthy and smoky, this soup could go with a full-bodied white or a lighter red. If guests prefer white, try a Vouvray; for a red, consider an Oregon Pinot Noir.