Turkey, Mushroom and Lentil Soup

By Coppermouse

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.

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

Preparation

Step 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.

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.