Turkey and Lentil Soup

Ingredients

• 1 tbsp olive oil (for frying)
• 1 small onion
• 1 celery stalks
• 1 medium carrot
• 2 cloves garlic
• 1 tsp ground turmeric
• 1/2 tsp cumin
• 4 cups (1 litre) turkey or chicken stock
• 1/2 cup (120 ml) coconut milk
• 3/4 cup 150 g dried red lentils
• 3/4 cup 125 g leftover roast turkey,
• salt and pepper (optional)
• 1 tbsp lemon juice
• 2 tbsp cream / yogurt
• toasted pumpkin seeds
• chopped herbs

Instructions

1. 1

   Peel and dice the onion, celery, garlic and carrots into small pieces. (or use a cup of frozen sofritto mix)

2. 2

   Heat the olive oil in a saucepan or casserole dish/Dutch oven. Add the chopped onion, carrot and celery. Sauté gently over a medium heat for about two minutes.

3. 3

   Add the garlic and continue to cook for a further three minutes or so, until the onion is translucent and just starting to turn golden, and the fragrances are released.

4. 4

   Add the spices and cook gently for a further a minute or so. You want to release the flavour, but not burn the spices.

5. 5

   Add the lentils, milk, stock or broth, and the shredded turkey. Give it all a good stir, put the lid on and let it simmer for 20 minutes, or until the lentils are soft and mushy.

6. 6

   Adjust the texture as you prefer. If you like your soup smoother, mash with a potato masher, or blend to the texture you want. You can add more stock or water to thin the soup if you choose.

7. 7

   Add some chopped herbs, and a squeeze of lemon juice to taste.

8. 8

   If you like, you can garnish your turkey lentil soup with chopped herbs and some pumpkin seeds, and finish with a blob of natural yogurt or a swirl of cream.