Fall is upon us and with colder weather comes a craving for hearty soups & stews! Check out this lentil soup recipe that I tried out from FoodNetwork.com! I made a few tweaks to their recipe though; I subbed out sausage for smoked turkey legs which are lower in fat & brought down the sodium content by using more water than chicken stock. The recipe was still super yummy! One thing to note though: while lentils are high in fiber, they are also on the carb-y side, so if you’re diabetic (or cooking for someone who is diabetic), be sure to watch your servings! Here’s the FoodNetwork recipe with my tweaks:
- 1 pound
French green lentils (recommended: du Puy)Goya Lentils (1 bag)
- 1/4 cup olive oil, plus extra for serving
- 4 cups diced yellow onions (3 large)
- 4 cups chopped leeks, white and light green parts only (2 leeks)
- 1 tablespoon minced garlic (2 large cloves)
- 1 tablespoon kosher salt
- 1 1/2 teaspoons freshly ground black pepper
- 1 tablespoon
mincedfresh thyme leaves
- 1 teaspoon ground cumin
- 3 cups medium diced celery (8 stalks)
- 3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, recipe follows, or canned broth1 cup of low-sodium chicken stock
- 3-4 cups of water
1/4 cup2 tablespoons of tomato paste 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick1 pound of smoked turkey legs/wings (remove skin if you wish)
- 2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan, for serving
- Wash your turkey legs. Place your turkey legs into a large cast iron pot (or Dutch oven (as pictured here)). Add water and bring to a boil.
- While your turkey is cooking, wash your lentils by letting them stand in a pot of hot-to-boiling water for 10-15mins.
- Coarsely chop up your carrots, leeks, onions and celery. Be sure to make the pieces of each veggie roughly the same size so that they’ll cook through at the same rate.
- Mince your garlic and gather up your thyme leaves.
- In a deep pot, add your olive oil, salt, pepper, cumin, thyme, garlic, leeks and onions. Put them on the stove on medium-high heat until the leeks & onions soften. Should smell delicious!
- Once soft, add in your carrots, celery and 1 cup of chicken broth. Allow all ingredients to meld and soften.
- You’re now ready to combine all of your components! Pour in the celery/carrot/leek onion mixture into the pot with the boiling turkey legs. Add lentils, tomato paste & cooking wine. Stir all the ingredients together. It should look something like this:
- Lower the heat on your stew and allow to cook for 45mins-1hour. During this time be sure to periodically visit your stew! Give it a stir, add water and test out your components to make sure they are soft. Once the beans expand and all the components are cooked through it will look like this and be ready to serve:
I plated it up to make it look nice for you guys…