Possibly one of my favorite soup recipes that I created a few years back, for a few reasons. First off, there's no soaking or sauteing which means the prep time is very minimal. Also, after simmering for 1 1/2 hours, the addition of the last two ingredients turns this soup for ordinary to absolutely extraordinary! Hearty and healthy, this soup is a fall and winter staple.
|2||c||uncooked dry lentils (rinsed)|
|1||lb||ground turkey meat (raw and crumbled)|
|3||medium red potatoes (diced)|
|1||sweet yellow onion (diced)|
|3||large carrots (sliced)|
|1||clove garlic (chopped)|
|2||celery stalks (chopped)|
|2||t||Herbs de Provence|
|10||whole black peppercorns|
|1||pn||fennel seed (optional)|
Bring stock to a boil while rinsing the lentils. Add lentils and crumbled turkey meat. Meat will continue to crumble on its own while the soup is simmering. Add all other ingredients except for the molasses and vinegar. Simmer loosely covered until lentils are tender, about 1 3/4 hours. Stir in molasses and vinegar. Remove from heat. Cover and let sit for 15 mintues before serving.
Note: Peppercorns will be tender, and are delicious but rather spicy when eaten. Warn guests or try to remove before serving.