- Servings: 6
Ingredients:
| ¼ cup | Olive Oil |
| ½ cup | Finely Diced Carrots |
| ½ cup | Finely Diced Celery |
| ¾ cup | Finely Diced Yellow Onion |
| ¼ cup | Finely Diced Yellow Pepper |
| 1 Tbsp | Finely Crushed Garlic |
| 6 cups | Chicken Stock or Broth |
| 1½ cups | Orange Lentils |
| 1 | Smoked Turkey Leg |
| 2 | Bay Leaves |
| 4 | Fresh Sage Leaves or 1 Tsp Dried Sage |
| ½ cup | Finely Diced Smoked Turkey Meat From Above Leg |
| ¼ cup | Fresh Squeezed Lemon Juice |
| Salt & Pepper, to taste |
Directions:
In a large soup pot, heat oil over medium heat. Add carrots, celery, onion, peppers and cook until onion is tender. Add garlic and cook another minute. Add stock or broth and lentils, bring to a boil, and reduce to simmer. Add turkey leg, bay leaves, and sage. Simmer for at least one hour or until lentils are fully cooked.
Remove turkey leg and let cool. Once cooled, remove meat from bone and finely dice. Measure 1/2 cup meat and put back into soup. Add lemon juice and season with salt and pepper to taste.
Helpful Tips:
Add more smoked meat or lemon juice to taste.
