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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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My DH appreciates a lentil soup that is less salty than my usual ham hock recipe. So I created this one for him. Ingredients:
2 turkey wings, large,oven roasted til browned |
1 quart water or 1 quart chicken stock, for broth pot |
1 onion, large,chopped,put peelings in broth pot to add golden color |
2 carrots, washed,peeled,chopped,put peelings in broth pot |
3 celery ribs, washed,chopped,put tops and leaves in broth pot |
1 leek, split,washed,chopped,white part only,put a few of the green part in broth pot |
3 potatoes, yukon gold,washed,chopped |
1/2 lb lentils |
1 bay leaf |
1 teaspoon thyme |
1/4 cup parsley, chopped |
salt and pepper |
Directions:
1. In crockpot, cook oven-roasted turkey wings until meat is tender, along with vegetable peelings.
2. Remove turkey wings from broth and cool.
3. Strain broth and discard vegetable peelings.
4. Return broth to crockpot.
5. Cook Lentils in separate pot until tender.
6. Rinse well in cool water.
7. Put in crockpot with broth.
8. Saute chopped vegetables in olive oil or butter until almost cooked.
9. Put in crockpot with broth and lentils.
10. Remove meat from cooled turkey wings.
11. Put in crockpot with broth, lentils, and vegetables.
12. Cook soup until vegetables are tender.
13. Serve with burrito style tortillas that have been cut into triangles, deep-fat fried, and sprinkled with Tony Cacheries Cajun spice and curry powder.
14. My DH calls these Cheater Chapatis.
15. Can also serve with very ripe tomatoes diced small and put in soup at the table.
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