This is the best Turkey Lentil soup recipe. Ever. We promise.

Turkey Lentil Soup:  

1 turkey carcass

3 tbsp olive oil

2 yellow or 1/2 Spanish onion(s), diced

3 stalks celery, diced

2 medium carrots, diced

1 garlic clove, minced

1 1/2 cups lentils du Puy (or other top quality lentils), rinsed

2 cups San Marzano (or other top quality) tinned tomatoes

Optional: any remaining gravy (ONLY if you made it with your pan drippings)

Sea salt, freshly ground pepper

1/2 cup minced parsley or chives

While carving Christmas turkey reserve all bones, bag and refrigerate. When all the meat is stripped from the carcass break it into large pieces, scrape remaining stuffing from the cavity, and transfer to a large pot. Add reserved bones. Add cold water just to cover. Bring to a boil and then simmer gently, uncovered for two to three hours, skimming foam and other impurities as they rise to the surface. Then return to a vigorous boil and reduce by a third.

Meanwhile sweat the onions in the olive oil (do not colour) for 5 minutes. Add the celery and carrots and sweat 5 minutes more. Add the garlic, and a minute later stir in the lentils. Cook over medium low heat, stirring frequently for 2-3 minutes, and then add the tomatoes (along with their juice). Cook until liquid is reduced by half. Then pour in turkey stock through a fine mesh strainer. Bring to a boil, stir, and reduce to a simmer. Cook uncovered until lentils are tender – about 30 minutes. Optional: stir in any remaining turkey gravy. Taste and correct seasonings. Serve garnished with parsley or chives.

Garlic bread makes a perfect side dish.

Serves 6

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