Turkey, Mushroom, and Lentil Soup
- SERVINGS: 4
Turkey from the delior from last night's dinnermakes 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-pound 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.
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.
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