Lentil Soup with Smoked Turkey
Recipe from Food & Wine

Simmering the broth with a Parmesan rind gives the soup an even richer taste than sprinkling the cheese on top.


Quentin Bacon

by 2  people


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Servings: 4 to 6
Prep Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
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Ingredients
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    1   tablespoon 
    extra-virgin olive oil
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    3   
    garlic cloves, peeled
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    2   
    celery ribs, finely chopped
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    2   
    carrots, finely chopped
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    1   
    onion, finely chopped
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    1  16  ounce 
    can whole tomatoes, chopped and juices reserved
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    1   
    bay leaf
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    1   cup 
    green or brown lentils
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    3/4  pound 
    smoked turkey wing and thigh
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    4   
    small red potatoes, peeled and sliced 1/4 inch thick
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    1/4  cup 
    chopped flat-leaf parsley
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    Salt and freshly ground pepper
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    Freshly grated Parmigiano-Reggiano cheese, for serving

Directions
1.
In a large pot, heat the oil. Add the garlic, celery, carrots, and onion and cook over moderate heat, stirring occasionally, until softened, 7 minutes. Add the tomatoes, bay leaf, lentils, smoked turkey, and 2 quarts of water and bring to a boil. Cover partially and simmer, stirring occasionally, until the lentils are very tender, 1 hour. Add the potatoes and simmer until tender, 10 minutes.
2.
Remove the turkey meat from the bones and return it to the soup; discard the skin, bones, and bay leaf. Add the parsley and season the soup with salt and pepper. Ladle the soup into bowls and serve, passing the cheese at the table.
MAKE AHEAD:

1.
The lentil soup can be refrigerated for up to 3 days.
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