Turkey, Mushroom, and Lentil Soup

Ingredients

1. 2 tablespoons cooking oil
2. 1 onion, chopped
3. 10 ounces mushrooms, sliced thin
4. 2 cloves garlic, minced
5. 1 tablespoon soy sauce
6. 1 cup lentils
7. 1 3/4 teaspoons salt
8. 2 quarts water
9. 1 1/2-pound piece cooked turkey, cut into 1/2-inch cubes (about 2 cups)
10. 1/4 teaspoon fresh-ground black pepper
11. 1/4 cup plus 1 1/2 tablespoons chopped fresh parsley

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.