Turkey, Mushroom and Lentil Soup

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.

Turkey, Mushroom and Lentil Soup
Turkey, Mushroom and Lentil Soup

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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-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

Directions

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.

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