Only ChefsLine connects you live to great chefs for personalized menu planning and cooking support.Chef:
Kevin Weeks |
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Food Mood:
Holiday |
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Cuisine:
Fusion |
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Description |
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| Turkey and lentils work beautifully together - and lentil soup is a great way to use up the last of that holiday turkey. | |
Servings: 6 - 8 |
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Ingredients |
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Stock: 1 roasted turkey carcass (smoked turkey is better, and a smoked ham hock works) 1 md yellow onion — peeled and quartered 1 lg carrot — cut into 1\" lengths 1 stalk celery with greens attached — cut into 1\" lengths 1 stalk lemon grass (optional) 1 bay leaf 20 whole pepper corns Soup: 1 lb green lentils — washed and picked over 2 tbsp olive oil 1 md yellow onion — peeled and diced 1 lg carrot — grated zest of 1 large lemon Salt and ground black pepper to taste Fresh lemons — cut into quarters |
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Method |
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| Stock: Break the turkey carcass into pieces and place in a stock pot and the remaining stock ingredients. Add enough water to cover completely, place over high heat, and bring almost to a boil — **but don\'t boil! Reduce heat to medium and simmer for two hours, skimming off any scum that forms and discarding. Add additional water as needed to keep ingredients covered. Remove carcass from pot. Pick off any meat, and chop finely. Strain broth into another pot or container and discard solids (except for any meat that may have fallen off, which should be chopped). Soup: Clean pot and wipe dry. Add olive oil and heat to medium. Sauté diced onion until it begins to brown. Add lentils, grated carrots, lemon zest, and a tsp of salt. Add enough broth to cover lentils to a depth of 1 1/2 inches. Bring to a boil over high heat, then reduce heat to medium low, cover, and cook for two hours, stirring occasionally and adding, as necessary, enough additional stock or water to keep the lentils under 1/2 inch of liquid. Remove from heat and stir in any chopped turky. Season to taste with salt and pepper. Serve with lemon wedges. |
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