Monday, November 29, 2010

Turkey Leftovers - Spicy Turkey Lentil Soup

I still seem to be fighting off a cold.  Nose running, achey, all the good stuff.  I wanted tomake a dish with all the healthy, immune enhacing, cold-fighting spices I could and came up with a great way to do so and use up the last of the leftover Thanksgiving turkey.  Ginger, garlic, turmeric, cayenne and curry powder wrapped up in a nice warm broth with lentils and turkey for protein sounded perfect. 

1 carrot, peeled and diced
1 onion, diced
2 celery stalks
2 Tbsp olive oil
2 garlic cloves minced
2 in piece of ginger, peeled and minced
1 Tbsp curry powder
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp cayenne
1 cup chopped tomatoes
8 cups water
1 cup red lentils
any leftover turkey bones
chopped turkey meat

-- In a large soup pot heat the oil, add the onions, carrots and celery with some salt and sautee about  5 minutes

--Add the garlic and ginger and sautee about 2 more minutes

--Add the curry, cumin, turmeric and cayenne and stir in about 2 minutes

--Add the chopped tomatoes and stir

--Add the 8 cups of water, the turkey bones and lentils and simmer for about 30-45 minutes.  The bones will come out, I'm just adding them here for extra flavor.  Instead of water you could use chicken or vegetable stock.  I only had chicken on hand and didn't want to mix my poultry

--Continue to taste and season as necessary.  At the end, pull out the turkey bones and add the chopped turkey meat to warm through.

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